Kimchi Cheese Gyoza

Method

1. Squeeze the kimchi hard to remove the juice and chop it finely. Wrap the tofu in kitchen paper, press out the water with your hands and crumble it finely. Both must be well drained or the wrappers will tear.

   Add in this stepWell-fermented cabbage kimchi 100 gFirm tofu 60 g

2. In a bowl, knead the pork with the soy sauce, sugar, starch, sesame oil, grated garlic and sliced spring onions for 2 min until sticky. Mix in the kimchi and tofu, then fold in the mozzarella last.

   Add in this stepMinced pork 140 gSoy sauce 1 tspSugar ½ tspPotato starch 2 tspToasted sesame oil 1 tspGarlic cloves 1Spring onions 20 gGrated low-moisture mozzarella 60 g

3. Put a heaped teaspoon of filling (about 15 g) in the centre of each wrapper, wet the edge, make 5–6 pleats and seal firmly. Melted cheese escapes through any gap, so press the edges especially well. Set them on a floured tray and cover with a damp cloth.

   Add in this stepGyoza wrappers (about 9 cm) 16

4. Heat the oil in a 26 cm non-stick frying pan with a lid on medium heat. Line up the gyoza flat side down and fry for 2 min until the bottoms are golden. If it says ×2, cook in two batches with half the oil and water each.

   Add in this stepVegetable oil 1½ tsp

   medium heat

5. Pour the hot water between the gyoza (shield yourself with the lid, it spits), cover at once and steam on medium heat for 6 min. Uncover, turn up to medium-high heat and fry for 2 min more as the last water cooks off and the bottoms crisp up. Cut one open to check the cheese has melted and the pork shows no pink, then turn out onto a plate.

   Add in this stepHot water (for steaming) 80 ml

   medium heat→medium-high heat

6. Mix the mayonnaise, gochujang and honey for the dip. Sprinkle the gyoza with sesame seeds and serve with the dip. Freshly melted cheese is very hot, so let them cool for a moment.

   Add in this stepMayonnaise 2 tbspGochujang (Korean chili paste) 1 tspHoney 1 tspToasted sesame seeds 1 tsp