How to make gyoza dumplings EVEN better? This crispy latticework bottom that’s pure, supersonic crunch. Truly joyous!
24 gow gee or gyoza wrappers
4 tbsp vegetable oil
2 tbsp cornflour
1 tbsp plain flour
3/4 cup water
2/3 cup finely sliced green cabbage
1 tsp salt
250g (8.8 oz) pork mince
2 tbsp soy sauce
1 tsp sesame oil
2 spring onions (scallions), trimmed, finely chopped
1 tbsp finely grated fresh ginger
1 garlic clove, finely grated
3 tbsp soy sauce
1 tbsp Chinese black vinegar or white vinegar
For the filling, place the cabbage in a medium bowl. Stir in the salt. Set aside for 5 minutes to soften slightly. Add the pork mince, soy sauce, sesame oil, spring onion, ginger and garlic. Mix vigorously for 3-4 minutes or until the mixture is well combined and sticky.
Place 3 teaspoons of the filling into the centre of the gyoza wrapper. Moisten the edges of the wrapper with a little water and then bring the sides up over the filling and pleat and seal. Place on a tray lined with baking paper. Repeat to make 24 gyoza.
Heat a tablespoon of oil in a 20cm (base measurement) cast iron or non-stick frying pan over high heat. Arrange 6 dumplings in the pan in a radial pattern. Cook for 3 minutes or until the bases are starting to brown.
While the gyoza are browning, combine the cornflour, plain flour and water in a jug.
Pour a quarter of the flour mixture over the gyoza. Cover and reduce heat to low. Cook for 5 minutes or until the water has evaporated and the gyoza are cooked through. Run a spatula under the pancake to loosen. Cook, uncovered, for a further 1-2 minutes or until the pancake is crisp. Flip onto a plate.
Repeat with the remaining oil, gyoza and flour mixture in two more batches. For the dipping sauce, combine the soy sauce and vinegar. Serve the dumplings with the dipping sauce.