Pork gyoza

Ingredients

For 6 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 52 gyoza wrappers
• 225 g minced pork
• 340 g finely chopped cabbage
• 2 shiitake mushrooms and 2 spring onions, chopped
• 2 minced garlic cloves
• 1 tsp grated ginger
• 2 tsp sake
• 2 tsp soy sauce
• 2 tsp sesame oil
• 1 tsp coarse salt and 1/8 tsp pepper
• Per panful: 1 tbsp oil, 1 tsp sesame oil and 60 ml water
• Dipping sauce per person: 1 tbsp soy sauce and 1 tbsp rice vinegar

Step-by-step method

1. Salt the cabbage, leave until softened and squeeze dry.
2. Knead pork, mushrooms, spring onions, garlic, ginger, sake, soy, sesame oil and pepper; mix in cabbage.
3. Divide filling between wrappers; dampen the edges, fold and pinch the pleats closed.
4. Work in batches: heat the oil and brown the bases for about 3 minutes.
5. Carefully add water, cover and steam for 3–4 minutes, until the filling is cooked.
6. Uncover, add sesame oil and crisp the bases; serve with soy sauce and vinegar.