Gyozas

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

INGREDIENTS​:

• 325g (10¾ ounces) cabbage, chopped finely
• 300g (10 ounces) minced (ground) pork
• 4 green onions (scallions), chopped finely
• 1 egg, beaten lightly
• 2 tablespoon Japanese soy sauce
• 1 tablespoon sake
• 2 teaspoon sesame oil
• 1 teaspoon caster (superfine) sugar
• 1/4 teaspoon ground white pepper
• 50 gyoza wrappers
• 1 tablespoon vegetable oil

DIRECTIONS:

1. Combine cabbage, pork, onion, egg, sauce, sake, sesame oil, sugar and pepper in a medium bowl. Cover; refrigerate 1 hour.
2. 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.
3. Cover base of a large frying pan with water; bring to the boil, then add gyozas, in batches. Reduce heat; simmer, covered, 3 minutes.
4. Heat vegetable oil in same cleaned pan; cook gyozas, one side only, uncovered, in batches, until browned and slightly crisp. Drain on absorbent paper.

Notes: Gyozas can be made ahead and frozen. No need to defrost before cooking; they will just take a little longer to cook. Wrappers can be found in the Asian section of many supermarkets and in Asian grocery stores.