Japanese GYOZA (Dumplings)

Step 1

Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.

Step 2

Place remaining Filling ingredients (including remaining 1/2 tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl.

Step 3

Use your hands to mix the Filling.

Step 4

Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.

Step 5

Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).

Step 6

Place 1 slightly heaped tbsp of Filling on the wrapper. Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers. (See video for demo)

Step 7

Heat 1 tbsp oil in a large skillet (that has a lid) over medium high heat.

Step 8

Place about 12 gyoza in rows, slightly overlapping each other. Cook until the underside is light golden, then pour 1/3 cup of water around the gyoza and place the lid on.

Step 9

Cook until the water has completely evaporated (so the golden underside is not wet and soggy) and the wrapper is slightly translucent on top - about 3 to 4 minutes. (See video)

Step 10

Use an egg flip to transfer onto a plate upside down i.e. golden side up.

Step 11

Serve with Dipping Sauce.

Step 12

Serve each ingredient separately so people can mix according to their taste. I use about equal portions of soy sauce and vinegar with a generous splash of chili oil.