Mum’s Gyoza

Method

1. Cabbage - Toss the cabbage with ½ teaspoon salt, then set aside for 20 minutes to wilt the cabbage slightly. Squeeze out the excess water, then place the cabbage in a medium bowl.
2. Filling - Add the remaining filling ingredients, including the remaining ½ teaspoon salt.Use your hands to mix until combined.Sprinkle a baking tray with 1 teaspoon of cornflour.
3. Wrap gyoza (Use QR code to watch tutorial video) - Place one gyoza wrapper in the palm of your left hand (for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal). Place 1 heaped teaspoon of filling in the middle of the wrapper. Fold the wrapper over and use your right hand, assisted by your left thumb, to create five pleats. Press to seal and place on the tray. Repeat with the remaining wrappers and filling.
4. Cook - Heat 1 tablespoon of oil in a large non-stick frying pan with a lid over medium-high heat. Place about 12 gyoza in the pan, arranging them in rows and so each gyoza is overlapping slightly. Cook for 2 minutes until the underside is light golden. Now pour⅓ cup (85 ml) of water around the gyoza and cover with the lid.
5. Steam - Allow to steam until the water has completely evaporated (so the golden underside becomes a bit crispy again) and the wrapper is slightly translucent on top, about 3-4 minutes.Use a spatula to transfer the gyoza to a plate. Present the golden side up (i.e. upside down) as is traditional, keeping the rows together as best you can. Cook the remaining gyoza.
6. Serve - Serve the gyoza with the dipping sauce! Let people make their own sauce. I use equal portions of soy sauce and vinegar with a generous splash of chilli oil. Serve with a side of Chinese Fried Rice (page 120) or a chopped salad with Asian Sesame Dressing (page 333).