Jamaican Curry Beef Gyoza with Scotch Bonnet–Lime Dipping Sauce (Jamaican × Japanese)

Method

1. Chop the cabbage very finely, toss it with the salt and leave it for 10 min. Once it has wilted, squeeze out as much water as you can with a clean cloth or your hands. Leftover water makes soggy dumplings and tears the wrappers.

   Add in this stepWhite cabbage, very finely chopped 80 gSalt (for the cabbage) ½ tsp

2. In a bowl, combine the squeezed cabbage, beef, spring onions, garlic, ginger, scotch bonnet, thyme, curry powder, allspice, soy sauce and sesame oil. Mix firmly in one direction for about 1 minute until the filling turns sticky. Wear gloves to chop the scotch bonnet.

   Add in this stepMinced (ground) beef 200 gSpring onions, thinly sliced 2Garlic cloves, finely minced 1Fresh ginger, finely grated 5 gScotch bonnet pepper, seeded and very finely chopped ¼Dried thyme ½ tspCurry powder 1 tspGround allspice ¼ tspSoy sauce (for the filling) 2 tspToasted sesame oil 1 tsp

3. Put about 1 tablespoon of filling in the centre of a wrapper, wet half the edge with water, fold it over and pinch 4 or 5 pleats along one side to seal. Press gently so the dumpling sits flat. Make 16 gyoza in total and keep them under a damp tea towel so they don't dry out.

   Add in this stepRound gyoza wrappers (about 9 cm) 16

4. In a small bowl, stir together the dipping-sauce soy sauce, rice vinegar, lime juice, honey and the rest of the scotch bonnet until the honey dissolves.

   Add in this stepSoy sauce (for the dip) 2 tbspRice vinegar 2 tspLime, juiced ½Honey 1 tspScotch bonnet pepper, seeded and very finely chopped ⅛

5. Heat the oil in the pan(s) — 1 × 26 cm (number of pans × size; cook larger amounts in batches) — over medium-high heat. Arrange the gyoza flat side down in a circle and fry undisturbed for 2 min, until the bottoms are golden brown.

   Add in this stepVegetable oil 2 tsp

   medium-high heat

6. Pour in the water (hold the lid in front of you as a shield, as it spits) and immediately cover. Steam over medium heat for 5 min. Remove the lid, turn the heat up to medium-high heat and cook for 1 min 30 sec more, until the water has gone and the bottoms are crisp again. Cut one open: the filling should show no pink and the juices should run clear. Turn them out crisp side up and serve with the dip.

   Add in this stepWater (for steaming) 60 ml

   medium heat→medium-high heat