steaming topic

GYOZA DUMPLINGS

INGREDIENTS:

400g lean pork mince

1 cup finely shredded cabbage (see note)

1 teaspoon sesame oil

1 tablespoon soy sauce

3cm piece ginger, peeled, grated

2 garlic cloves, crushed

30 gow gee wrappers

1 tablespoon vegetable oil

sliced green onions, to serve

Dipping sauce

1/3 cup teriyaki sauce

1 teaspoon sesame oil

 

METHOD:

Step 1 

Place mince, cabbage, sesame oil, soy sauce, ginger, and garlic in a bowl. Stir to combine. Place wrappers on work surface. Make dumplings: Spoon 1 heaped teaspoon mince mixture on 1 half of wrappers. Brush edges with cold water. Fold remaining wrapper halves over to enclose filling. Press edges together to seal.

Step 2 

Heat half the vegetable 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 is 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 the pan easily. Repeat with remaining oil and dumplings.

Step 3 

Meanwhile, make dipping sauce Place teriyaki sauce and sesame oil in a bowl. Stir to combine. Serve dumplings with dipping sauce and onion.

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