If you make these, you have to make them in large batches. You will want more, I’m warning you. Then probably more after that. The great thing is that they are freezable and you can cook them straight from the freezer. I love them in noodle soups but they are best when fried with a sour soy dipping sauce accompaniment. I could eat them every day.
Ingredients for the filling:
500g minced pork
1/2 inch finely grated fresh ginger (and any juice)
3 large cloves garlic, finely chopped
1 tsp miso paste
1 teaspoon demerara sugar
2 cups of Chinese leaf cabbage
1 teaspoon salt
About 50 flour gyoza wrappers
Just mix together 2 parts soy sauce to 1 part rice vinegar
Firstly, salt the sliced Chinese leaf cabbage and leave in a bowl lined with a clean dry tea towel. Resting the cabbage like this for ten minutes wilts the leaves and allows you to squeeze out the liquid in the tea towel until you are left with a leafy pulp. Drop the cabbage into a large mixing bowl along with the ginger, garlic, miso paste, sugar, a twist of pepper and a teaspoon of sesame oil. Mince thoroughly with your hands for a few minutes, to ensure an even and well combined mixture.
Take a dumpling wrapper in a clean dry hand and spoon a teaspoon of the mixture into the very middle, allowing enough space around the outside to close the dumpling. Close the dumpling by brushing the top half of the lip with a wet finger and pushing it over to meet the dry half. Then press firmly from the centre down to along each side. It is not necessary to crimp the edges, but if you fancy it make sure the seal is firmly shut, or the dumpling will fall apart on cooking (especially if you are using them in soups). Crimp only the top lip, with three folds on each edge from your centre point.
In a pan, heat a tablespoon of sesame oil. Make sure it is hot but do not leave it to smoke. Sesame oil has a lower burning temperature to usual cooking oils like vegetable or sunflower.
When ready, add the dumplings one by one into the oil. Fill the pan with dumplings as best you can without them touching each other.
After a few minutes check the base of the dumplings are browning and carefully add half a cup of water and cover with a lid quickly to steam cook the top half of each gyoza.
After another minute, remove the lid and let what is left of the water evaporate off. Once dry, the dumplings should be ready, remove and serve warm with a sauce, rice, a salad (try coriander and cucumber) or what ever you like. You could just eat them as a snack on their own. ~