Past me made these. Future me can’t be bothered walking to the post office. If I could be a busy person all day every day and glow in productivity, this blog would be beaming with new, shiny ideas. Sadly, this is not the reality.
*she says whilst scrolling through Lulu Lemon while the baby sleeps*
*and eats just one more gyoza/wonton/dumpling thing*
Pork, Ginger & Cabbage Dumplings
Makes around 24
Ingredients
Filling…
- 500g pork mince
- 3 spring onions, chopped
- 5 Chinese cabbage leaves, stems removed, sliced thinly
- 2 cloves of garlic, crushed
- 1tbs finely chopped ginger
- 5 dashes of white pepper
- 1tsp sugar
- 2tbs soy sauce
- 2tbs sesame oil
- 2tbs rice wine vinegar
- Big pinch of salt
Gyoza or wonton wrappers – see note
Dipping sauce…
- 4tbs soy sauce
- 1tbs rice wine vinegar
- 1tbs sesame oil
- 1/2tbs sriracha
Method
Get your gyoza wrappers out of the freezer to defrost then in a big bowl mash together all the filling ingredients until fully combined then leave aside.
Fill up a mug with water and line a baking tray with baking paper then once your gyoza wrappers have defrosted you can get going!
Place a little teaspoon of filling in the centre of the wrapper then using your finger, wet the edges with water. Fold in half then pleat into place. Pop each one on your floured baking tray while you finish the lot. A for effort!
Choose whichever non-stick skillet/pan you have that has a lid and heat over a medium heat with a dash of oil. If you don’t have a lid, get creative – I’m thinking a baking tray.
Fill up the hot pan with your gyoza and cover with a lid for 2 minutes. Remove lid, check that the bottom is golden then pour in 1/4 cup of water and put the lid back on. Steam for a further 3 minutes. Turn off the heat and drizzle super lightly with extra sesame oil.
While they’re cooking, combine the dipping sauce ingredients in a mug.
Kitchen notes...
Gyoza or wonton wrappers will be in any freezer of a good Asian grocer. If you have the choice of both go with gyoza.
