Gyoza Dumplings with Soy Vinegar Sauce
300 g pork mince
1 egg, lightly beaten
1 tablespoon sake
2 tablespoons kecap manis
1 teaspoon sugar
2 teaspoons sesame oil
4 onions, thinly sliced
3 cups (240 g) chinese cabbage, finely shredded
40 gyoza or gow gee wrappers
1 tablespoon vegetable oil
Soy Vinegar Dipping Sauce:
1/2 cup (125 ml) light soy sauce
1/4 cup (60 ml) red vinegar
2 tablespoons white vinegar
2 tablespoons sweet chilli sauce
1. Combine pork, kecap manis, sugar, sake, egg, sesame oil, cabbage and onion in a medium bowl, refrigerate for 1 hour.
2. Place a heaped teaspoon of pork mixture in the centre of one wrapper, brush wrapper along one side of pork mixture with a little water. Fold the dumpling in half and seal to form a crescent shape. Repeat with remaining pork mixture and wrappers.
3. Cover base of large frying pan with water, bring to boil. Add dumplings, in batches, reduce heat. Simmer and covered for 3 minutes until dumplings become translucent. Using slotted spoon, remove dumplings from pan. Drain and dry pan.
4. Heat vegetable oil in the same pan, cook dumplings, in batches, unfolded side and base only, until golden brown.
5. Place dumplings on platter, browned side up. Serve immediately with soy vinegar dipping sauce.
Serve while it is warm.