2 cups finely sliced cabbage
½ cup finely sliced red cabbage
½ large carrot, cut into thin sticks
1 cucumber, deseeded, cut into thin sticks
1 tsp sesame seeds
1 tbsp vegetable oil
10 frozen gyoza
lettuce leaves, to serve
sliced spring onions (scallions), to serve
1 tbsp gochujang
2 tbsp white vinegar
1 tbsp soy sauce
2 tsp sesame oil
2 tsp Korean gochugaru chilli powder
2 tsp sugar
1 tsp finely grated garlic
For the dressing, place the ingredients in a bowl and whisk until well combined.
In a large bowl, place the cabbage, carrot, cucumber and sesame seeds. Add three-quarters of the dressing and toss until well combined. Set aside while you cook the dumplings.
Heat the oil in a large non-stick frying pan over medium-high heat. Add the gyoza, flat side down and cook for 2 minutes or until just golden on the bottom. Add water to halfway up the sides of the dumplings. Put a lid on, turn the heat to medium and steam for 10 minutes or until most of the liquid has evaporated and the dumplings are cooked through.
To serve, divide the salad among serving plates and add lettuce leaves. Top with the dumplings. Drizzle with the remaining dressing and sprinkle over the spring onions.