日式煎餃Gyoza (Japanese Pan-Fried Dumplings)

Prep 45 min·Cook 20 min·Rest 15 min

1. 1You're here
   Step 1.

   Mix the chopped cabbage with salt and leave for 15 minutes, then squeeze out as much water as you can in a clean cloth.

   200 g Pointed or white cabbage, finely chopped½ tsp Salt (for the cabbage)

   15 minKnife work

   Wok-chan's tip鑊仔貼士

   Squeezing the cabbage stops the filling going watery and the skins tearing.
2. 2
   Step 2.

   Mix the pork with the soy, sake, sesame oil, starch and pepper, stirring hard in one direction for 2 minutes until sticky.

   250 g Pork mince (20% fat)1 tbsp Japanese soy sauce1 tbsp Sake1 tsp Sesame oil1 tsp Potato starch or cornflour1 pinch White pepper

3. 3
   Step 3.

   Fold in the cabbage, chives, garlic and ginger.

   200 g Pointed or white cabbage, finely chopped30 g Chinese chives, finely chopped2 cloves Garlic, grated1 tsp Ginger, grated

4. 4
   Step 4.

   Put a heaped teaspoon of filling in the centre of a wrapper. Wet half the edge with water, fold in half and pinch at the top, then make 4–5 pleats along the front edge, pressing each against the flat back. Keep the finished gyoza under a damp cloth.

   30 Gyoza wrappers100 ml Water

   Simple wrapping

   Wok-chan's tip鑊仔貼士

   Can't pleat? Just fold into a half-moon and press firmly; they taste the same.
5. 5
   Step 5.

   Heat 1 tbsp oil in a non-stick frying pan with a lid over a medium heat. Arrange 15 gyoza flat-side down in rows and fry for 2 minutes until the bases are golden.

   2 tbsp Cooking oil30 Gyoza wrappers

   2 minPan-fry
6. 6
   Step 6.

   Pour in 50 ml water (careful, it spits), cover at once and steam for 5 minutes until the water has almost gone.

   100 ml Water

   5 minSteam
7. 7
   Step 7.

   Uncover, drizzle with a little sesame oil and fry for 1–2 minutes more until the bottoms are crisp again. Turn out onto a plate crispy-side up. Repeat with the rest.

   1 tsp Sesame oil, to finish

   2 minPan-fry
8. 8
   Step 8.

   Mix the soy and rice vinegar, add chilli oil to taste, and serve with the hot gyoza.

   2 tbsp Japanese soy sauce2 tbsp Rice vinegar½ tsp Chilli oil (rayu)