Gyoza with pork and kaffir lime

INGREDIENTS

400g lean minced pork

50g finely shredded chinese cabbage

4 spring onions, sliced

1 teaspoon sesame oil

1 tablespoon soy sauce, plus extra, for drizzling

2 teaspoons grated ginger

2 garlic cloves, crushed

2 kaffir lime leaves, finely chopped

1 200 g packet gyoza wrappers

peanut oil, for cooking

METHOD

Combine the pork, cabbage, spring onion, sesame oil, soy sauce, ginger, garlic and lime leaves in a bowl.

Lay 6–8 wrappers on a surface. Keep the rest of the wrappers covered with a damp kitchen towel to prevent them from drying out. Place 1 teaspoon of pork mixture in the centre of each wrapper. Brush the edge with water, fold in half, pressing the edge together to seal. Repeat with the remaining wrappers and mixture.

Heat a large, heavy-based frying pan over medium–high heat, add 2 tablespoons oil and 10–12 dumplings but do not overcrowd. Cook for 2–3 minutes or until crisp on one side, then add 125 ml boiling water, cover, reduce the heat and simmer for 5–6 minutes or until gyoza are cooked through. Remove from the heat, add a splash of soy to the pan and serve gyoza with pan juices. Repeat with the remaining gyoza.

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