Japanese GYOZA (Dumplings)

Ingredients

• 1 1/2 cups green cabbage, very finely chopped
• 1 tsp salt, separated
• 1 lb / 500g ground pork (mince) (fattier the better)
• 1 cup garlic chives, finely chopped (Note 1)
• 1 garlic cloves, crushed
• 1 tsp ginger, grated
• 1 tsp sesame oil
• 1 tbsp cornstarch / corn flour
• 2 tsp soy sauce
• 1 tsp cornflour (cornstarch) - for tray
• 40 - 45 round wonton (gyoza) wrappers (Gow Gee wrappers) - 1 1/2 packets (Note 2)
• 3 tbsp vegetable oil (or other cooking oil)
• Soy sauce
• Rice wine vinegar
• Chili oil (Rayu is Japanese chili oil)

Method

1. Instructions
2. To Cook
3. Dipping Sauce
4. Recipe tip: Garlic chives is the authentic way to make this but if you can't find any, you can use either normal chives or the green part of shallots/scallions + 1 garlic clove. The flavour is not exactly the same but it is pretty similar.
5. Recipe tip: Round wonton wrappers are also referred to as Gow Gee and Gyoza wrappers. They are available at Coles and Woolworths in the refrigerator section alongside noodles (usually next to tofu, pasta / lasagna sheets). They usually come in packs of 30 so you will need 2 packets.
6. Recipe tip: FREEZING: In an airtight container, place raw gyoza in a single layer and top with cling wrap (for extra air tightness / or multiple layers). To cook, cook from frozen using the same method, just add a splash of extra water and cook for 2 minutes longer. It won't burn the underside because you add a bit of extra water. REFRIGERATION: Same as frozen but won't require longer cook time / extra water.
7. Recipe tip: Nutrition per piece, assuming 40 (largish) pieces.