Gyoza

Ingredients

• 40 pieces gyoza wrappers
• 400 g minced pork
• 300 g Chinese cabbage, finely shredded
• 50 g garlic chives, chopped
• 20 g ginger, grated
• 3 pieces garlic cloves, crushed
• 2 tbsp soy sauce
• 2 tbsp toasted sesame oil
• 1 tsp cornflour
• 2 tbsp neutral oil

Steps

1. 1
   Salt the shredded cabbage and leave 15 minutes, then squeeze it bone dry. Cabbage water makes filling that tears the wrappers.
2. 2
   Mix the pork with the cabbage, chives, ginger, garlic, soy sauce and sesame oil, and stir in one direction until sticky.
3. 3
   Put a teaspoon of filling on each wrapper, wet one half of the rim, fold and pleat only the front edge, pressing it against the flat back.
4. 4
   Heat the neutral oil in a non-stick pan and set the gyoza flat-side down in a tight circle.
5. 5
   Fry 2-3 minutes until the bases are deep golden — check one before adding liquid.
6. 6
   Mix 100 ml water with the cornflour and pour it in, then cover immediately and steam 5-6 minutes.
7. 7
   Uncover and let all the water cook away; keep going another 2 minutes until the starch crisps into a thin lace sheet.
8. 8
   Invert onto a plate so the crisp side is up. Serve with soy and vinegar.