Crispy-Bottomed Pork & Cabbage Gyoza

⏱ 75 min · Serves 4

Juicy pork and sweet cabbage wrapped in thin dough, then pan-fried and steamed in one pan so you get a lacy golden base and a silky top. Serve with a sharp soy-vinegar dip and don't be shy about the chilli oil.

Per serving: 540 kcal · 24.0g protein · 54.0g carbs · 25.0g fat

Ingredients

• 300g pork mince (ideally not too lean)
• 250g white or napa cabbage, very finely shredded
• 1 tsp fine salt
• 3 spring onions, finely chopped
• 2 garlic cloves, grated
• 2 tsp fresh ginger, grated
• 1 tbsp soy sauce
• 2 tsp toasted sesame oil
• 1 tsp sugar
• 1 tsp cornflour
• Pinch of white pepper
• 40 round gyoza wrappers (about 1 packet), thawed if frozen
• 3 tbsp neutral oil, for frying
• 200ml water, for steaming
• For the dipping sauce:
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp chilli oil or chilli flakes (optional)
• 1 tsp finely sliced spring onion

Method

1. Toss the shredded cabbage with the 1 tsp salt in a bowl and leave for 15 minutes. Squeeze out as much liquid as you can with your hands — this is the key to a non-soggy filling.
2. In a large bowl combine the pork, drained cabbage, spring onions, garlic, ginger, soy sauce, sesame oil, sugar, cornflour and white pepper. Stir vigorously in one direction for a minute until the mixture looks sticky and cohesive.
3. Set out a wrapper, keeping the rest under a damp tea towel. Place 2 tsp filling in the centre, wet the edge with a fingertip of water, fold in half and pleat one side 4–5 times, pressing onto the flat side to seal. Stand on a lightly floured tray. Repeat with the rest.
4. Heat 1 tbsp oil in a large non-stick or cast-iron frying pan over medium-high heat. Arrange a third of the gyoza flat-side down in a tight spiral or rows and fry 2–3 minutes until deep golden underneath.
5. Pour in about 70ml water, immediately cover with a lid and steam 5–6 minutes until the water has gone and the wrappers are translucent.
6. Uncover and cook 1–2 minutes more to re-crisp the bases. Slide out onto a plate, crisp side up. Repeat with remaining batches, wiping the pan between rounds.
7. Whisk all the dipping sauce ingredients together and serve alongside the hot gyoza.