Japanese Gyoza

Ingredients

• 30 Gyoza Wrappers
• 300g Pork Mince
• 150g Chinese Cabbage, finely chopped
• 2 Spring Onions, finely sliced
• 2 Garlic Cloves, minced
• 15g Fresh Ginger, grated
• 1 tablespoon Soy Sauce
• 1 tablespoon Sesame Oil
• 1 teaspoon Rice Vinegar
• 1 teaspoon Cornflour
• Vegetable Oil, for frying
• 80ml Water
• 3 tablespoons Soy Sauce
• 1 tablespoon Rice Vinegar
• 1 teaspoon Sesame Oil
• Chilli Oil, optional

Instructions

1. Combine the pork, cabbage, spring onions, garlic, ginger, soy sauce, sesame oil, rice vinegar and cornflour in a large bowl until well mixed.
2. Place a teaspoon of filling in the centre of each gyoza wrapper.
3. Moisten the edge of the wrapper with water, fold it over and pleat the edges to seal.
4. Heat a tablespoon of vegetable oil in a large non-stick frying pan over medium heat.
5. Arrange the gyoza flat-side down and cook for 2–3 minutes until the bases are golden brown.
6. Carefully pour in the water and immediately cover the pan with a lid.
7. Steam for 5–6 minutes until the filling is cooked and the water has evaporated.
8. Remove the lid and cook for another minute to crisp the bottoms.
9. Mix the soy sauce, rice vinegar and sesame oil to make the dipping sauce.
10. Serve the gyoza immediately with the dipping sauce and optional chilli oil.

instructions_source: editorial-classic