These delicious little Japanese parcels make a perfect appetiser for a dinner or drinks party. This recipe is for vegetarian dumplings; pork mince is another common filling.
- 3 tsp Japanese soy sauce
- ¼ tsp caster (superfine) sugar
- ½ tsp cornflour (cornstarch)
- 2 tsp oil, plus 3 tsp oil extra
- 1 garlic clove, finely chopped
- 2 tsp finely grated ginger
- 1 spring onion (scallion), finely chopped
- 150 g finely chopped Chinese cabbage
- 2–3 drops sesame oil
- 12 gow gee or gyoza wrappers
- Japanese soy 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.
Combine the soy sauce, sugar and cornflour in a small bowl and set aside.
Heat the 2 tsp oil in a non-stick frying pan over high heat, swirling the oil around in the pan to coat. Add the garlic, ginger and spring onion and stir-fry for just a few seconds, or until aromatic but not burning.
Add the cabbage and stir-fry for 2 minutes, or until the cabbage is very soft. Quickly stir the soy sauce mixture and pour into the frying pan. Stir for 1 minute, or until the cabbage is coated in the sauce.
Remove from the heat and allow to cool. Stir through the sesame oil.
Sit a gow gee wrapper in the palm of your hand. Place 2 level tsp of the cabbage 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. Repeat this process with the remaining wrappers and cabbage mixture.
Heat the extra 3 tsp oil in a heavy-based frying pan over high heat and cook the dumplings for 2 minutes, without moving them. Pour 60ml water into the pan and quickly cover with a lid (be careful as the oil water will splutter on contact with the hot oil). Cook for a further minute, then give the frying pan a few firm shakes to help remove any stuck on bits. Cook for another minute, or until the water has evaporated and the wrappers are cooked.
Serve immediately with the soy sauce.
Recipe from Izakaya by Ross Dobson and Alison Adams, with photographs by Chris Chen. Published by Hardie Grant Books.