200g (7 oz) beef mince
½ cup finely sliced spring onion
1 egg
1 tbsp finely grated ginger
1 garlic clove, finely grated
1 tsp sea salt
100g (3.5 oz) firm mozzarella, cut into strips about the same length as the diameter of the gyoza wrappers
1 tbsp vegetable oil
20 gyoza wrappers
Spicy dumpling sauce:
3 tbsp chilli oil or try my homemade chilli oil
4 tbsp light soy sauce
2 tbsp white vinegar
For the spicy dumpling sauce, mix the ingredients and set aside.
To make the gyoza filling, place the beef mince, spring onion, egg, ginger, garlic and salt in a large bowl. Mix vigorously for 3-4 minutes or until the mixture is well combined and sticky.
Place a tablespoon of filling into the centre of the gyoza wrapper and top with a strip of mozzarella. Moisten the edges of the wrapper with a little water and then bring the sides up over the filling and seal at the top only (leave the sides open).
Heat the vegetable oil in a large non-stick frying pan over high heat. Add the gyoza and cook for about 2 minutes or until the bottoms are starting to turn golden brown. Pour in enough water to come a quarter of the way up the sides of the gyoza. Cover with a lid and steam for 5 minutes. Then remove the lid and allow the water to evaporate so that any cheese that has leaked out the sides gets super crispy and brown. Transfer to a plate and serve warm with the dipping sauce.
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