Gyoza

Makes 45 Pieces.


Ingredients:

• 300g pork mince
• 250g finely shredded and lightly blanched Chinese cabbage with the excess water squeezed out
• 60 grams fresh Chinese chives, chopped
• 1 tablespoon finely chopped fresh ginger
• 1/4 cup (60 ml) soy sauce
• 1 tablespoon rice wine
• 1 teaspoon sugar
• 45 gow gee wrappers
• 2 tablespoons oil

Dipping Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon black Chinese vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon chili oil

Procedure:

1. Place the pork mince, Chinese cabbage, Chinese chives and ginger in a bowl and mix together.  Add the soy sauce, rice wine, sugar and 1 teaspoon salt tot the mixture and mix together very well.
2. Place a gow gee wrapper flat in the palm of your hand, then, using your other hand, place 2 teaspoons of the filling mixture into the centre of the wrapper.  With wet fingers, bring the sides together to form a half-moon shape and pinch the seam firmly to seal in a pleat.
3. Press one side of the dumplings onto a flat surface to create a flat bottom; this will make the dumplings easier to pan-fry.
4. Heat the oil in a frying pan over medium-high heat.  Add the gyoza to the pan in batches and cook for 1-2 minutes on the flat side, without moving, so that the gyoza becomes brown and crisp on that side.  Transfer to a plate. Return the gyoza to the pan in batches, then gradually add 100 ml water to the pan and put the lid on.  Steam for 5 minutes.  Empty the pan and wipe it dry between batches.
5. To make the dipping sauce, combine all the ingredients in a small bowl.  Serve with the gyoza.

-Lifted from Finger Food Periplus 2010