Pork And Cabbage Gyozas

Pork and cabbage gyozasIngredients
250g minced pork
2 cups finely shredded wombok
1/2 cup finely chopped garlic chives, plus extra to serve
2 teaspoons finely grated ginger
2 garlic cloves, crushed
1 tablespoon sake
1 tablespoon tamari
2 teaspoons sesame oil
275g pkt (30) gow gee wrappers
2 teaspoons peanut oil
1/2 cup (125ml) water

Dipping sauce
2 tablespoons tamari
2 tablespoons rice vinegar
2 tablespoons water
1 teaspoon sesame oil

Step 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.
Step 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.
Step 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.
Step 4
To make the dipping sauce, combine the tamari, rice vinegar, water and oil in a small bowl.
Step 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.
Step 6
Place the gyoza on a serving platter and sprinkle with garlic chives. Serve immediately with dipping sauce.