200g (7 oz) pork mince
80g (3 oz) crab meat
2 tsp finely grated ginger
1 tbsp soy sauce
1 tbsp Chinese Shaoxing wine
1 tsp cornflour (cornstarch)
1 egg white
½ tsp sea salt
¼ tsp ground white pepper
14 gyoza wrappers
4 tbsp finely chopped spring onion (scallions) (green part only)
Dumpling dipping sauce:
¼ cup soy sauce
1 tbsp white vinegar
1 tsp sesame oil
½ tsp chilli powder
For the dumpling dipping sauce, combine ingredients in a small bowl and set aside.
In a large bowl, place the pork, crab, ginger, soy sauce, Shaoxing wine, cornflour, egg white, salt and pepper. Vigorously mix until the mixture is well combined. Place a heaped tablespoon of the mixture in the centre of a gyoza wrapper. Moisten the edges of the wrapper with water. Pleat the wrapper around the filling. Use your thumb and forefinger to squeeze the pleats firmly around the dumpling. Press sliced spring onion onto the top of the filling. Repeat with remaining filling and wrappers.
Steam the dumplings in a steamer set over boiling water for 12-14 minutes or until cooked through. Serve with dumpling dipping sauce.
