Gyoza

Ingredients

• 10 1/2 ozminced pork
• 7 ozwhite cabbage, very finely chopped
• 30gyoza wrappers
• 4spring onions, finely sliced
• 3 clovegarlic, crushed
• 3/4 ozginger, finely grated
• 2 tbspsoy sauce
• 2 tspsesame oil
• 2 tbspvegetable oil
• 3 tbsprice vinegar, for dipping
• 1 tspsea salt

Method

1. 1

   Chop the cabbage as finely as you can, toss it with the salt and leave it in a sieve, then squeeze it out hard in your hands.

2. 2

   Work the pork, squeezed cabbage, spring onion, garlic, ginger, soy sauce and sesame oil together in one direction until the mixture turns sticky and holds together.

3. 3

   Put a teaspoon of filling in the centre of a wrapper, wet the edge with a finger dipped in water, fold it over and make four or five pleats along the front edge only.

4. 4

   Heat the vegetable oil in a lidded frying pan and sit the gyoza flat-side down in tight rows. Fry without moving them until the bases are deep golden brown.

5. 5

   Pour in enough water to come a third of the way up the dumplings, clap the lid on immediately and steam until the water has gone and the wrappers look translucent.

6. 6

   Take the lid off and let the last of the moisture cook away so the bases re-crisp, then invert the pan onto a plate so they arrive brown side up. Serve with the rice vinegar for dipping.