Lamb Gyoza
These small pan-fried, crisp-bottomed Japanese dumplings are related to the Chinese pot-sticker.
Ingredients
150g savoy or wong bok cabbage
1 tbsp finely chopped spring onion greens
2 garlic cloves, finely grated
2 tsp finely grated ginger
2 tbsp soy sauce
1 tsp sugar
Pinch of black pepper
Half tsp sesame oil
1 pack gyoza wrappers (available from Japanese food specialists, or use round gow gee wrappers from Asian food stores)
1 tbsp vegetable or peanut oil
Dipping Sauce
2 tbsp soy sauce
1 tbsp rice wine vinegar
Drop of sesame oil
PREP & COOK TIME 30 MIN - 1HR | SERVES 5-6
Method
Cook the cabbage in simmering salted water for one minute, drain and rinse under cold running water, pat dry and finely chop.
Combine with lamb mince, spring onions, garlic, ginger, soy sauce, sugar, pepper and sesame oil, mixing well by hand.
Lay out wrappers. Run a finger dipped in water along half of the outer rim of each wrapper. Place 1 tsp of filling in the middle and bring up the edges to join at the top. Pleat the top, pressing firmly to seal.
Heat the oil in a non-stick frypan and cook the gyoza in batches until the bases are golden brown, about one minute.
Pour 150ml hot water down the side of the pan, cover and steam over low heat until the water dries up, about six minutes. Uncover, and allow the gyoza to fry for one minute until crisp and brown-bottomed.
Combine dipping ingredients and serve alongside.
