150g mince pork
1 cup finely shredded wombok (Chinese cabbage)
2 green onions, trimmed, finely chopped
1 clove garlic, crushed
2 tspns Japanese soy sauce
2 tspns sake
1 tspn sesame oil
1/2 tspn caster sugar
pinch of ground white pepper
24 gyoza or gowgee wrappers
1/4 cup water
Japanese soy sauce, to serve

Serves: Makes about 24
Preparation time: 30 minutes


Combine the pork, wombok, green onion, garlic, soy sauce, sake, sesame oil, caster sugar and pepper in a medium bowl.

Place a gyoza wrapper on a clean work surface. Spoon a heaped teaspoonful of pork mixture onto the centre of the wrapper. Brush the edge with a little water. Use your fingertips to pleat the edge 4- 5 times. Fold over to enclose the filling. Place on a plate. Repeat with remaining pork mixture and wrappers.

Heat the peanut oil in a large frying pan over high heat until just smoking. Remove from heat. Arrange dumplings over the base of the frying pan. Return to the heat and cook for 2 minutes or until the base of the dumplings are golden. Sprinkle water evenly over the gyozas. Cook, covered, for 3-4 minutes or until gyozas are cooked through and the water evaporates. Remove from heat and set aside for 2 minutes.

Place on a serving platter. Serve immediately with soy sauce.

Contributor: Cam