Ingredients
- 500g pork mince - dumplings
- 1/3 cup finely cut spring onion - dumplings
- 3 tspn Light soy sauce - dumplings
- 3 tspn Oyster sauce - dumplings
- 3 tspn minced Garlic - dumplings
- 3 tspn minced Ginger - dumplings
- 1 1/2 Tblspn Sesame oil - dumplings
- 3 tspn Vegetable oil - dumplings
- 2 eggs - dumplings
- 1 tspn salt - dumplings
- 60 Gyoza/Dumpling wrappers
- Soy sauce - dumpling sauce
- White vinegar - dumpling sauce
- Sugar - dumpling sauce
- Sesame oil - dumpling sauce
- Sesame seeds - dumpling sauce
- 1 Small daikon radish
- 1 dried chilli - pickled radish
- 1 ½ Tblspn Rice wine vinegar - pickled radish
- 2 tspn Salt - pickled radish
- 1/3 cup Sugar - pickled radish
- Cucumber slices
- Blanched broccoli
- Kimchi
- Kewpie sesame dressing
- Rice
- boiling water
Method
- To make the radish pickle: Add the rice vinegar, sugar, warm water and salt to a jar. Stir well until most of the sugar has dissolved.
- Cut daikon in half long ways and then cut thin slices. Add to jar. Cut chilli into thin rounds and add to jar.
- Put the lid on and give a shake, then use a spoon to push the daikon down to the bottom of the jar. Put in fridge for at least 1.5 hours.
- To make the dumplings: Add all dumpling ingredients to a bowl except pork and eggs and mix well.
- Add pork and mix well. Add eggs and mix well.
- Place a teaspoon of the mixture in the middle of the gyoza wrapper.
- Use your finger to add a small amount of water all the way around the edge of the gyoza wrapper.
- Make 5 or so pleats on the front side of the wrapper, sticking it to the back edge after each one.
- Place on the bench to form a flat bottom and curl the ends to make a moon shape. Place on a non- stick surface until you've made enough.
- To fry dumplings: Heat a non-stick fry pan on medium heat and add a little vegetable oil. Add the dumplings and fry until the bottoms are brown.
- Add boiling water until it comes 1/4 of the way up the dumplings and cover with a lid. Fry until the water has all evaporated.
- Take the lid off and when the pan is dry, add a tiny bit more vegetable oil and fry for a couple more minutes until you can hear the bottoms catching and going crispy.
- To make the dipping sauce: To the soy sauce, add a small splash of vinegar, a little sugar and a drop of sesame oil. Mix, taste and adjust to your liking. Sprinkle with sesame seeds.
- To serve, add rice to a bowl and top with dumplings, kimchi, cucumber, broccoli and pickles. Dress the cucumber and broccoli with Kewpie sesame dressing. Drizzle dipping sauce over the dumplings. Enjoy!
Product used in recipe
- Lee Kum Kee - Oyster Sauce
- Lee Kum Kee - Sesame Oil
- Kewpie - Japanese Dressing Roasted Sesame
- Obento - Rice Wine Vinegar
