Crispy Pork Gyoza

Makes 24 dumplings

Pan-fried pork and cabbage dumplings with a crispy flour crust, served with soy-vinegar dipping sauce.

160 g finely sliced green cabbage	Mix cabbage with salt, rest 5 min	Add pork, soy, sesame oil, spring onion, ginger & garlic; mix 3–4 min		Plate all gyoza batches, serve with dipping sauce
1 tsp salt	Mix cabbage with salt, rest 5 min
250 g pork mince
2 tbsp soy sauce
1 tsp sesame oil
2 spring onions (scallions), trimmed, finely chopped
1 tbsp finely grated fresh ginger
1 garlic clove, finely grated
24 gow gee or gyoza wrappers	Fill & pleat 24 gyoza, place on lined tray
1 tbsp vegetable oil (for batch 1)	Batch 1: heat oil, arrange 6 gyoza, cook 3 min until browned	Pour 1/4 slurry, cover, cook 5 min until water evaporates	Loosen, cook uncovered 1–2 min until crisp, flip out
2 tbsp cornflour	Whisk cornflour, plain flour & water
1 tbsp plain flour
180 ml water
1 tbsp vegetable oil (for batch 2)	Batch 2: heat oil, arrange 6 gyoza, cook 3 min until browned	Pour 1/4 slurry, cover, cook 5 min until water evaporates	Loosen, cook uncovered 1–2 min until crisp, flip out
1 tbsp vegetable oil (for batch 3)	Batch 3: heat oil, arrange 6 gyoza, cook 3 min until browned	Pour 1/4 slurry, cover, cook 5 min until water evaporates	Loosen, cook uncovered 1–2 min until crisp, flip out
3 tbsp soy sauce	Whisk soy sauce & vinegar for dipping sauce
1 tbsp Chinese black vinegar or white vinegar	Whisk soy sauce & vinegar for dipping sauce

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