Meat gyoza dumplings

Edit

Recipe's preparation

preparation steps

First make the filling. Pulse the spring onions, cabbage and carrot in a food processor until all the ingredients are very finely chopped. Add the pork, sake, miso paste and half the sesame oil and pulse a few more times until the mixture is well  combined.

 

Lay a gyoza wrapper on a clean surface. Put 1 heaped teaspoon of the filling in the centre of the circle and lightly brush the edge of the wrapper with cold water. Fold the wrapper over the filling into a crescent shape and press the edges together into pleats; repeat until all the filling has been used. As you work, place the dumplings under a clean tea towel to stop them fromdrying out.

Heat the groundnut oil and remaining sesame oil in a large frying pan with a tight- fitting lid over a medium heat. Place the dumplings in the pan, arranging them into six tightly packed groups of five dumplings, and fry them for 2–3 minutes until golden on one side. Pour in the water, lower the heat as much as possible, cover the pan with a lid and steam-fry for 2 minutes, or until the dumplings feel firm and the wrappers look translucent. Uncover the pan, increase the heat once again and cook until all the water has evaporated.

Combine the soy sauce and rice vinegar and serve as a dipping sauce for the dumplings.