All together now: oh my gyoza! These dumplings are plump, juicy and packed full of epicness. And that spicy sauce is the secret to their success.
1 cup finely shredded Chinese cabbage (wombok)
1 tsp salt
200g (7 oz) pork mince
1 spring onion (scallion), finely chopped
1 garlic clove, finely chopped
3 tsp soy sauce
2 tsp Chinese Shaoxing cooking wine
1 tsp sesame oil
½ tsp sugar
½ tsp sea salt
24 gow gee or gyoza wrappers
¼ cup finely sliced spring onion (scallions)
Spicy Peanut Sauce:
1 tsp Sichuan peppercorns
2 tsp chilli powder
2 tbsp soy sauce
1 tbsp Chinese black vinegar (or substitute half balsamic and half white vinegar)
1 tsp sesame oil
1 tbsp chilli oil
1 garlic clove, finely grated
1 tsp peanut butter
To making the spicy peanut sauce, heat the Sichuan peppercorns in a dry frying pan until fragrant. Use a mortar and pestle to grind to a fine powder. Transfer to a large bowl. Add the remaining ingredients. Whisk until well combined. Set aside for later.
To make the dumpling filling, place the cabbage in a medium bowl. Add the salt and set aside for 10 minutes, or until wilted slightly. Squeeze out excess liquid. Return to the bowl and add the pork mince, spring onion, garlic, soy sauce, Shaoxing, sesame oil, sugar and salt.
Place a scant tablespoon of the filling onto a wrapper and fold to enclose, pleating as you go. Transfer to a tray and cover with a damp tea towel. Repeat with the remaining dough and filling.
To cook the dumplings, bring a large pot of water to the boil. Add the dumplings and cook for 5 minutes or until cooked through. Scoop out ¼ cup of the cooking liquid and reserve
Add the reserved cooking liquid to the spicy peanut sauce and whisk to combine. Drizzle over the dumplings. Sprinkle with spring onion and serve.