Ingredients
60 round gyoza wrappers
Filling:
50g bean shoots
80g bean thread noodles
300g pork mince
1 cup kimchi, finely chopped
50g firm tofu
1 cup sliced spring onion (green part only)
1 tbsp finely grated ginger
3 garlic cloves, finely grated
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp sugar
1 tsp sea salt
1 tsp chilli powder (optional)
Dipping sauce:
¼ cup soy sauce
1 tbsp white vinegar
½ tsp chilli powder (optional)
Instructions
STEP 1
Blanch the bean shoots in boiling water for 1 minute. Drain and finely chop. Place the blanched bean shoots in a large bowl.
STEP 2
Soak the noodles in hot water for 2 minutes or until just softened. Drain, cool and then roughly chop. Add these to the bean shoots. Then add the remaining filling ingredients. Mix well.
STEP 3
To make the dumplings, place a tablespoon into the centre of a dumpling wrapper. Moisten the edges with a little water. Fold and enclose the filling. Then fold into a tortellini shape. Continue with remaining filling and wrappers.
STEP 4
Steam the dumplings in a steamer lined with baking paper for 12 minutes.
STEP 5
For the dipping sauce, combine the ingredients.
STEP 6
Serve the dumplings with the dipping sauce.
