Gyoza

Ingredients

• 10 1/2 ozground pork
• 7 ozwhite cabbage, very finely chopped
• 30gyoza wrappers
• 4scallions, finely sliced
• 3 clovesgarlic, 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 strainer, then squeeze it out hard in your hands.

2. 2

   Work the pork, squeezed cabbage, scallion, 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 center 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 skillet over medium-high heat 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, the wrappers look translucent and the pork filling is cooked through.

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.

Nutrition per serving