Crisp-bottomed and super addictive, these dumplings are worth every bit of effort!
- 500 g pork mince
- 125 g white cabbage, finely chopped
- ½ bunch chives, finely chopped
- ½ onion, finely chopped
- 20 g peeled ginger, finely chopped
- 35 g garlic, finely chopped
- 2 tsp white sugar
- 1 tbsp soy sauce
- 50 ml fish sauce
- 2 tsp sesame oil
- 1½ tbsp cornflour, plus extra for dusting
- 2 packets gyoza or gow gee wrappers
- Vegetable oil, for cooking
- Soy sauce, black vinegar and chilli sauce, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place all the ingredients except the cornflour and wrappers in a bowl and combine well. Fold in the cornflour, being careful not to over mix.
To assemble, place a wrapper in the palm of your hand. Place 1 heaped teaspoon of the filling mixture in the centre of the wrapper. Use a finger to rub water around the edge of the wrapper and press the sides together to seal. Rub a little more water along the rim of the seam and pleat together. Gently tap the bottom of the gyoza on a work surface to flatten. Place on a tray dusted with cornflour and repeat with the remaining wrappers and filling.
To cook the gyoza, fill a large non-stick frying pan one third full of water and bring to the boil over high heat. Add as many gyoza as will fit comfortably in the pan without crowding and gently poach for 6 minutes. Drain the gyoza, then return the pan to medium-high heat with a good drizzle of vegetable oil. Cook the gyoza, flat-side down until golden and crisp on the base for 1-2 minutes, or until the bottom are lightly golden. Pour the boiling water gently into the pan, until the water reaches ¾ up the sides of the gyozas. Cover, and boil till all the water has evaporated and the bottoms of the gyozas have fried to a deep golden brown. Repeat with the remaining gyoza.
Serve with soy sauce, vinegar and hot chilli sauce.
Photography by Alan Benson. Styling by Lynsey Fryers. Food preparation by Tammi Kwok.