Gyoza.

INGREDIENTS.

1 pack gyoza skin

250 grams minced pork

1 carrot

5 pieces chinese cabbage

2 spring onion

1 teaspoon minced garlic

salt

1 tablespoon soy sauce

1 tablespoon rice wine

1 teaspoon sesame oil

1 teaspoon corn flour

Dipping sauce.

2 tablespoon soy sauce

1 tablespoon rice wine

1 tablespoon sesame oil

a few drops of la yu ( chili oil )

INSTRUCTIONS.

1. Dice the carrot into small cubes and boil for 5 minutes.

2. Next, add the cabbage into the boiling water until wilted.

3. Remove the cabbage from the pot and squeeze out the water from the cabbage and chop finely.

4. Mince the garlic.

5. Slice the spring onions.

6. Transfer into a mixing bowl.

7. Add in the minced pork, cabbage and carrot.

8. Mix until well incorporated.

9. Take a tablespoon of the mixture and place onto the gyoza skin.

10. Dab a little bit of the cornflour slurry onto the sides of the gyoza skin and fold into half. Press down tight and pleat the skin.

11. Repeat step 10 until all the meat have been used up.

12. Heat some oil in a flat based frying pan.

13. Place the gyozas into the frying pan after the oil has heated up and leave the bottom of the gyozas till they turn brown.

14. After they have turned brown, add in 150ml of water.

15. Cover the frying pan and leave for about 7 minutes.

16. Check to see if the gyoza have turned translucent. If not, add a little more water and boil until the skin has turned translucent.

17. Remove onto a plate with the bottom facing up.