Ingredients

Sauce:
¼ cup soy sauce
¼ cup seasoned rice vinegar
1 tsp. chili paste, or to taste

Filling:
½ cup finely chopped cooked cabbage
2 T finely chopped green onion
8 oz. prawns, peeled, deveined and finely chopped
1 tsp. pure sesame oil
1 tsp. sugar
2 tsp. soy sauce
1 tsp. minced fresh garlic
1 tsp. grated fresh ginger

Gyoza wrappers (available in Chinese markets and some supermarkets)
2 Tbs. vegetable oil

Directions

Whisk sauce together to mix well. Set aside.

Combine all ingredients except the wrappers and the oil in a bowl and mix well. Lay out a few wrappers on a clean work surface. Place a small bowl of water nearby. Keep the rest of the wrappers covered with a towel until needed to avoid drying out.

Place a teaspoon of the filling in the center of each wrapper. One at a time, moisten half of the wrapper. Seal the wrapper, making a crescent shape. With a little practice, you can make folded pleats along the edge as you go. Don’t worry; your dumplings will taste just fine without the pleats!

Heat the oil in a frying pan over high heat. Add the gyoza and cook for one minute or until the bottoms are nicely browned. Add two ounces water and cover with a lid. Steam the dumplings for two minutes on medium heat.

Serve piping hot with the dipping sauce alongside.

Makes about 20 dumplings or four servings.

Recipe Courtesy: Chef Roy Harland, Slates Restaurant

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