I admit it: I’m a bit of a dumpling junkie. Crisp, boiled or steamed, I cannot resist them. Gyoza are similar to jiaozi (pot stickers) as the bottom goes crispy while steaming. It’s that extra crunch that gives it the glory. They are not hard to make; the trick is to pull the lid off just before all the liquid is gone and then let them move around the pan to crisp again. Feel free to substitute the same quantity of ground pork or chicken thigh meat for the prawns.
To make the filling, put the cabbage and salt in a bowl and combine well. Stand for 15 minutes, then wrap the mixture in a clean tea towel (dish towel) and squeeze out as much liquid as possible.
Meanwhile, put the ginger and spring onions in a food processor and pulse until coarsely chopped. Add the prawns and pulse until finely chopped. Transfer to a bowl, add the cabbage, all of the remaining ingredients and a good grind of black pepper, then combine well. Refrigerate until ready to assemble the gyoza.
To make the ponzu sauce, combine all of the ingredients in a small bowl and set aside.
Hold a gyoza wrapper in the palm of your hand and spoon 3 teaspoons of filling in the middle. Lightly dampen the edges of the wrapper with a little water, then fold one half over and pinch the centre of the two rounded edges together to seal. Put the gyoza on a work surface and, working with the sides of the front wrapper, form 2-3 little pleats and press onto the back wrapper. This helps the dumpling sit flat and curves it slightly so they fit in the pan perfectly. Place the finished dumpling on a tray lined with baking paper and repeat with the remaining wrappers and filling.
Heat a large non-stick frying pan with a fitted lid over medium-high heat and pour 1½ teaspoons of sesame oil into the pan. Put 20 gyoza in the pan and cook for 1-2 minutes until golden. Add 60 ml (
Set the first batch aside to keep warm and repeat with the remaining gyoza, or freeze them for another meal. Serve gyoza hot with the ponzu dipping sauce.
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