Japanese Gyoza

Serves 8

Prep time: 40 minutes
Cooking time: 10 minutes

Dough

Makes 50 at 12g each

280ml water

400g flour

Filling

400g pork mince

4 leaves Wombok Cabbage, chopped

4 coriander stem, chopped

1 packet Continental Chow Mein recipe base

2 tsp sesame oil  

Salt

Dipping Sauce

Soya sauce

Black vinegar  

To make the dough - mix the water and flour. This will create dough which is not sticky but as soft as an ear lobe. Cover the dough with a wet towel and let it stand for several minutes.

Slice the cabbage finely and sprinkle with 1 teaspoon of salt, set aside for 5 minutes then squeeze the cabbage to remove any liquid. 

Mix together the pork, cabbage, coriander, recipe base and sesame oil.

Separate the dough into 50 pieces. Roll each of them to very thin discs with a diameter of 10cm. The middle of each disc should be a little bit thicker than the edge.

Add a teaspoon of filling to each disc of dough. Moisten the edge of half the disc with water. To seal the gyoza pleat one edge about 5-6 times joining it to a flat edge of the gyoza.

Fry the gyoza in a little hot oil until the bottoms are brown, add 20ml of water and cover to steam. Keep the heat high and wait until all the water has evaporated. Remove lid, dry the gyoza over the heat and serve.

For the dipping sauce, mix equal amounts of soya sauce and black vinegar together.