Ingredients

The following ingredients have 4 Servings
  • 200 g pork mince (ground pork) ((7oz) )
  • 1 ½ cups chinese cabbage
  • 1 ½ teaspoons grated ginger ((notes))
  • 1 large clove garlic, minced
  • 2 tablespoons spring onion (green onion), finely chopped ((notes))
  • 1 teaspoon sesame oil
  • 1 teaspoon light soy sauce
  • ½ teaspoon sugar
  • ½ teaspoon white pepper
  • ½ teaspoon salt
  • 22 round gyoza or dumpling wrappers
  • 2 tablespoons vegetable or peanut oil ((notes))
  • ⅓ cup water
  • ¼ cup soy sauce ((60ml))
  • ¼ cup rice wine vinegar (or mirin) ((60ml))

Instruction

  • Wash the cabbage leaves, then finely shred - you’ll need 1 ½ cups. Place it in a heatproof bowl and cover with boiling water. Let it soften for 5 minutes, then drain well, pressing out the water, and set aside.
  • Put the pork mince, ginger, garlic, spring onion, sesame oil, soy sauce, sugar, pepper and salt in a separate bowl and thoroughly mix together. Add the cooled cabbage and mix to distribute everything well.
  • Prepare a small dish of water, the pork mixture, a teaspoon, the gyoza wrappers and a clean plate on your workspace.
  • Take one wrapper on the palm of your non-dominant hand. Use your finger to run a little water around the entire edge.
  • Place 2-3 teaspoons of pork mixture in the centre (notes), fold it in half bringing the edges almost together so it looks like a little taco shape.
  • Press the bottom corner on one side together with the thumb and forefinger of your dominant hand and press together firmly.
  • Now use the index fingertip (inside) and thumb (outside) of your non-dominant hand to fold a small pleat over the thumb that is holding the seal closed. Now move that thumb on top of the pleat.
  • Repeat to make 6-7 small pleats on one side while the other side remains flat. This will cause it to bend into a small crescent with a pleated top edge.
  • In a non-stick fry pan (that has a fitting lid) - see notes, heat the oil over medium high. Place the dumplings in, pleated edge pointing up and fry until the bottoms just start to take on some colour.
  • Carefully pour in the water using the pan lid as a shield as it will splatter. Cover with the lid an allow the dumplings to steam for 3-4 minutes until the water has evaporated. The dumplings should be softened, shiny and a little translucent.
  • Remove the lid and allow them to fry 2 more minutes until the bottoms are a nice golden brown colour.
  • Serve them crispy side up with the combined soy and vinegar for dipping.
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