Pan-Fried Pork Gyoza

Steps

1. 1.

   1.

   Salt the Cabbage** Toss the cabbage with the salt and leave for 10 minutes. Squeeze it firmly in a clean towel until quite dry, which keeps the filling juicy rather than watery.

2. 2.

   Mix the Filling

   Combine pork, cabbage, spring onion, ginger, garlic, soy sauce, sesame oil and sugar. Stir in one direction for about 2 minutes until the mixture looks sticky and holds together.

3. 3.

   Fold the Dumplings

   Place 1 tbsp filling in the centre of each wrapper. Wet the edge with water, fold the wrapper over, and press firmly to seal, keeping the finished dumplings under a damp towel.

4. 4.

   Crisp the Bases

   Heat the vegetable oil in a large non-stick frying pan over medium-high heat. Arrange the gyoza flat-side down in one layer and cook for 3 to 4 minutes until the bottoms are golden.

5. 5.

   Steam the Tops

   Carefully pour in the water and immediately cover the pan. Steam for 7 to 9 minutes, until almost all the water has evaporated and the pork is cooked through.

6. 6.

   Dry and Serve

   Remove the lid and cook for 1 to 2 minutes more so the bases crisp again. Mix the soy sauce and rice vinegar for dipping, then loosen the gyoza with a thin spatula and serve hot.