Recipe: Pork and cabbage gyozas

Makes about 30

250g minced pork
2 cups finely shredded wombok
½ cup finely chopped garlic chives,
plus extra to serve
2 tsp finely grated ginger
2 garlic cloves, crushed
1 tbs sake
1 tbs tamari
2 tsp sesame oil
275g pkt (30) gow gee wrappers
2 tsp peanut oil
½ cup (125ml) water

Dipping sauce
2 tbs tamari
2 tbs rice vinegar
2 tbs water
1 tsp sesame oil

1. Combine the pork, wombok, garlic chives, ginger, garlic, sake, tamari and sesame oil in a large bowl. Season with salt and finely ground white pepper.
2. Place a gow gee wrapper on a clean work surface. Spoon a heaped teaspoonful of pork mixture on to the centre of the wrapper. Brush the edge with a little water and fold over to enclose.
3. Use your fingertips to pleat the edge 4-5 times. Place on an oven tray lined with baking paper. Repeat with remaining pork mixture and gow gee wrappers.
4. To make the dipping sauce, combine the tamari, rice vinegar, water and oil in a small bowl.
5. Heat the peanut oil in a large frying pan over high heat until just smoking. Remove from heat. Arrange the dumplings over the base of the frying pan. Place over medium heat and cook for 1-2 minutes or until bases of gyoza are golden brown. Drizzle the
   water over the gyoza and cook, covered, for 4-5 minutes or until cooked through and water evaporates. Remove from heat and set aside, uncovered, for 1-2 minutes.
6. Place the gyoza on a serving platter. Serve immediately with dipping sauce.
    

 

Recipes & food preparation: Sarah Hobbs. Photography: Rob Palmer. Styling: Michelle Noerianto.