Gyoza Dumplings

 Serves: 3-4      Prep Time: 30mins      Cook Time: 10mins

INGREDIENTS (for 30 dumplings)

• 150g pork mince BUY
• 1 teaspoon sake
• ½ teaspoon salt
• 1 teaspoon sugar
• 1 clove garlic, grated
• 1 ginger, grated
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon potato starch
• 200g cabbage, minced
• 20g chinese chive, minced
• 30 sheets gyoza skin

Slurry:

• ⅓ cup water
• 2 teaspoons potato starch
• sesame oil
• soy sauce

 Dipping Sauce:

• vinegar
• gyoza sauce
• chili oil (optional)

HOW TO MAKE IT

1. Put pork, sake, salt, and sugar in a bowl. Mix until meat is sticky.
2. Combine garlic, ginger, soy sauce, sesame oil, potato starch, cabbage, and chive. Mix them very well in a bowl.
3. Scoop a spoonful of filling onto the middle of the gyoza skin.
4. Apply water for skin edge with your finger. Fold in half and pinch pleats into the edges, then wrap up.
5. Heat sesame oil in the pan and lay gyoza in single layer. Keep on medium heat for 3 minutes.
6. When gyoza turns brown, pour in slurry and put the lid on. Steam for 3 minutes.
7. Take off the lid, put more sesame oil and cook over low heat.
8. Cover a pan with a plate, turn over a pan.