Gyoza

Ingredients

• Gyoza wrappers 30 pieces
• Ground pork 250 g
• Cabbage, finely chopped 150 g
• Spring onions, minced 3 stalks
• Garlic, grated 2 cloves
• Ginger, grated 1 tsp
• Soy sauce 1 tbsp
• Sesame oil 1 tsp
• Oil for frying 1 tbsp
• Water for steaming 80 ml

Instructions

1. 1

   Salt the cabbage, rest 10 minutes, then squeeze out the liquid.

2. 2

   Mix pork, cabbage, spring onion, garlic, ginger, soy, and sesame oil into a filling.

3. 3

   Place a teaspoon of filling on each wrapper, wet the edge, and pleat to seal into a half-moon.

4. 4

   Fry the gyoza flat-side down in hot oil until the bottoms are golden.

5. 5

   Add the water, cover immediately, and steam for 5-6 minutes until the water evaporates.

6. 6

   Uncover and cook briefly to re-crisp the bases.

7. 7

   Serve with a dip of soy sauce, rice vinegar, and chili oil.