This was Becki's first attempt at making Gyoza's, her favourite from her days of living in Japan... they were so yummy!!
200 Pork, Chicken or Prawn Mince
1/4 cup Chinese Cabbage - shredded (add salt to draw out moisure...set aside for 15 min)
1 cm fresh grated fresh ginger or jar is fine
chopped spring onion
1 tablespoon chopped coriander
1 tablespoon each soy and oyster sauce
1 teaspoon of sesame oil
mix together and add a tablespoon of mixture to a Gyoza Skin Wrapper (available from Asian Food Shops)
Heat 1 tablespoon of sesame oil in a large frypan over high heat. Remove from heat. Reduce heat to medium-high. Arrange half the dumplings in pan. Cook for 1 to 2 minutes or until bases are browned. Add 1/2 cup hot water. Cover with lid. Cook for 4 to 5 minutes, adding more water if necessary. Remove from heat. Uncover. Stand for 1 to 2 minutes or until dumplings come away from pan easily.
same amount of soy and rice vinegar 1 tablespoon, chilli oil or sweet chilli sauce to taste
Serve dumplings with dipping sauce and garnish with fresh coriander.