Pork and cabbage gyoza

Name: Pork and cabbage gyoza
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 servings
Ingredients: 300 g Pork mince; 0.2 Green cabbage, very finely shredded (about 150g); 2 g Salt; 3 Spring onions, finely chopped; 0.2 Garlic, 2 cloves, crushed; 10 g Fresh ginger, grated; 15 ml Soy sauce; 5 ml Sesame oil; 24 Gyoza wrappers, defrosted; 20 ml Vegetable oil; 30 ml Soy sauce; 15 ml Rice vinegar; 1 g Dried chilli flakes, a pinch, optional

Pan-fried Japanese dumplings with crisp, golden bottoms and juicy tops. Folding them is a lovely job to share, and they go brilliantly with edamame and spring rolls as part of a spread.

Ingredients

300 g Pork mince
0.2 Green cabbage, very finely shredded (about 150g)
2 g Salt
3 Spring onions, finely chopped
0.2 Garlic, 2 cloves, crushed
10 g Fresh ginger, grated
15 ml Soy sauce
5 ml Sesame oil
24 Gyoza wrappers, defrosted
20 ml Vegetable oil
30 ml Soy sauce
15 ml Rice vinegar
1 g Dried chilli flakes, a pinch, optional

Method

Toss the shredded cabbage with the salt and leave it for 10 minutes, then squeeze out as much water as you can with your hands. This stops the filling going soggy.
Mix the pork, squeezed cabbage, spring onions, garlic, ginger, soy sauce and sesame oil together until it turns slightly sticky.
Put a heaped teaspoon of filling in the middle of a wrapper. Wet the edge with a fingertip of water, fold it in half and pinch it shut, making a few little pleats along one side. Sit each one on a floured plate, flat side down.
Heat the oil in a large non-stick frying pan with a lid over a medium-high heat. Add the gyoza flat side down in a single layer (do two batches if needed) and fry until the bottoms are golden.
Pour in about 80ml water, put the lid on straight away and steam until the wrappers turn translucent and the filling is cooked through.
Take the lid off and let any water bubble away so the bottoms crisp up again, about a minute. Mix the dipping sauce ingredients and serve the gyoza crispy side up.