Gyoza pork dumplings

Ingredients:

2 tbsp soy sauce
1 tsp ginger
1 tsp garlic
2 tablespoon corn flour
1 egg
1 tbsp xiaoshing wine
1/2 tsp salt
1/2 tsp sugar
1 cup wombok (shredded)
300g pork
30 wrappers

1/2 cup water
2 tbsp corn flour

Make the gyoza (Japanese pan steamed dumplings)

1.  Mix 350g of pork mince with 1 teaspoon of finely chopped ginger and garlic, 2 teaspoons of soya sauce, a sprinkle of sugar, a dash of chinese rice wine and sesame oil, a tablespoon of corn flour.

2.  To save time I purchased pre-made gyoza wrappers from the supermarket.  Fill each dumpling with a teaspoon of mixture.  Be sure not to overstuff your dumplings and to carefully seal the edges.

3. Arrange in a fry pan with a little oil in the bottom.

4. Place gyoza on medium high heat.  When the pan is hot, pour in a 1/4 cup of water mixed with a tablespoon of cornflour.  I mix with my fingers to ensure that there aren't any lumps.  This mixture will both steam the dumplings and create an extra crunchy crust that is simply delicious.

5. Put the lid on and steam for ten minutes.

6. Remove the lid and cook until the crust has formed and is golden.

 

Make the gyoza dipping sauce

 

1. Mix together chinese black vinegar, soya sauce and chill oil or flakes to taste.

 

Make the miso rice noodle soup

 

1. Cook your choice of noodles as directed on the packet.  I had Korean rice noodles on hand.

2. Add one sachet of instant miso soup to the bowl of cooked noodles.

3. Place a slice of (in my case, leftover) roasted pumpkin and pre-wilted spinach over the noodles.

4. Sprinkle with sesame seeds and pour over 1/2 - 3/4 cup of boiling water to create the soup.