- 250g minced pork
- 2 cups finely shredded wombok
- 1/2 cup finely chopped garlic chives, plus extra to serve
- 2 tsp finely grated ginger
- 2 garlic cloves, crushed
- 1 tbs sake
- 1 tbs tamari
- 2 tsp sesame oil
- 275g pkt (30) gow gee wrappers
- 2 tsp peanut oil
- 1/2 cup (125ml) water
- 2 tbs tamari
- 2 tbs rice vinegar
- 2 tbs water
- 1 tsp sesame oil
- Combine the pork, wombok, garlic chives, ginger, garlic, sake, tamari and sesame oil in a large bowl. Season with salt and finely ground white pepper.
- Place a gow gee wrapper on a clean work surface. Spoon a heaped teaspoonful of pork mixture on to the centre of the wrapper. Brush the edge with a little water and fold over to enclose.
- Use your fingertips to pleat the edge 4-5 times. Place on an oven tray lined with baking paper. Repeat with remaining pork mixture and gow gee wrappers.
- To make the dipping sauce, combine the tamari, rice vinegar, water and oil in a small bowl.
- Heat the peanut oil in a large frying pan over high heat until just smoking. Remove from heat. Arrange the dumplings over the base of the frying pan. Place over medium heat and cook for 1-2 minutes or until bases of gyoza are golden brown. Drizzle the water over the gyoza and cook, covered, for 4-5 minutes or until cooked through and water evaporates. Remove from heat and set aside, uncovered, for 1-2 minutes.
- Place the gyoza on a serving platter and sprinkle with garlic chives. Serve immediately with dipping sauce.