Gyoza (Pan-Fried Japanese Dumplings)

Method

1. Chop the cabbage very finely (pieces of about 3 mm), put it in a bowl with the salt, toss and leave for 10 min. Meanwhile, cut the garlic chives into 5 mm lengths and finely grate the garlic and ginger. Squeeze the cabbage hard, a handful at a time, until no more water drips out; wet cabbage makes soggy wrappers that tear.

   Add in this stepCabbage 140 gSalt (for the cabbage) ½ tsp

2. Put the pork in a large bowl with the soy sauce, sake, sugar, white pepper, starch and sesame oil and knead by hand for 2 min, until the meat turns pale and sticky and pulls into strands when you lift your hand. Add the squeezed cabbage, chives, garlic and ginger and mix just until evenly spread.

   Add in this stepMinced pork 160 gSoy sauce (filling) 2 tspSake 2 tspSugar ½ tspWhite pepper 1 pinchPotato starch 2 tspToasted sesame oil (filling) 1 tspGarlic chives 30 gGarlic cloves 1Fresh ginger 6 g

3. Set out a small bowl of water. Lay a wrapper on your palm, put a heaped teaspoon of filling (12–15 g) in the centre and wet the far half of the edge with a fingertip. Fold it in half and, starting at one end, make 5–6 small pleats in the side facing you only, pressing each against the flat back. Press the whole edge firmly so no air is trapped. Set the dumplings on a lightly floured tray, not touching, and keep them covered with a damp cloth.

   Add in this stepGyoza wrappers (about 9 cm, shop-bought) 16

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

   Add in this stepVegetable oil 1½ tsp

   medium heat

5. Pour the hot water between the dumplings, not over them, holding the lid in front of you as a shield because it spits, then cover at once. Steam on medium heat for 6 min, until the water has almost gone and the wrappers look slightly translucent.

   Add in this stepHot water (for steaming) 80 ml

   medium heat

6. Take off the lid, turn the heat up to medium-high heat and let the last of the water bubble away. Drizzle the sesame oil around the edge of the pan and fry for 2 min more, until the sizzle turns into a crackle and the bottoms are deep golden and crisp. Cut one open: the filling should be piping hot with clear juices and no pink. Put a plate upside down over the pan and flip in one go.

   Add in this stepToasted sesame oil (to finish) 1 tsp

   medium-high heat

7. Mix the soy sauce and rice vinegar in small dishes and add chili oil to taste. Serve the gyoza at once, crisp side up, and dip as you eat.

   Add in this stepSoy sauce (dipping sauce) 2 tbspRice vinegar 2 tbspChili oil (rayu) to taste