Don’t be afraid to try these Japanese classics- they’re not as scary as you think. Serve these popular Japanese dumplings piping-hot with combined soy sauce and chilli oil, or with rice vinegar. Makes 50
- Combine cabbage, pork, onion, egg, sauce, sake, sesame oil, sugar and pepper in a medium bowl. Cover; refrigerate 1 hour.
- Place one heaped teaspoon of pork mixture in the centre of a wrapper; wet edge around one half of wrapper. Pleat to seal. Repeat with remaining pork mixture and wrappers.
- Cover base of a large frying pan with water; bring to the boil, then add gyozas, in batches. Reduce heat; simmer, covered, 3 minutes.
- Heat vegetable oil in same cleaned pan; cook gyozas, one side only, uncovered, in batches, until browned and slightly crisp. Drain on absorbent paper.