Pork and Vegetable Gyoza
1/2 tbsp finely grated ginger
1 garlic clove, minced
1/4 red chilli, deseeded and finely chopped
1/2 tbsp soy sauce
1/2 tbsp balsamic vinegar
1 tsp honey
75-100g pork (the best thing to use is leftover roast pork, but you could use a chop if you want), chopped to a texture similar to mince
extra virgin olive oil, for frying
1 medium carrot, peeled and finely chopped
1/2 sweet red pepper, deseeded and finely chopped
4 spring onions, finely chopped
a small handful of fresh coriander, finely chopped
a splash of sesame oil
dumpling wrappers (you can totally make your own if you want, there's a good recipe here, but if you're lazy like me you can buy these from your local Chinese supermarket)
1. Mix together the ginger, garlic, chilli, soy sauce, vinegar, and honey in a medium-sized bowl. Add the pork and mix.
2. Place a wok in a frying pan over a medium heat. Add a splash of olive oil. Sauté the vegetables until they're tender. Tip the bowl with the pork and marinade into the wok and stir-fry over a medium high heat until the vegetables look soft.
3. Tip all the mixture into the bowl of a food processor. Pulse until finely minced. Transfer mixture back to the wok, add the coriander and a splash of sesame oil and combine.
4. Take the mixture off the heat. Place a rounded teaspoon of the mixture in the centre of a dumpling wrapper. Using a pastry brush or your finger, wet the surrounding area with water. Fold the wrapper in half to form a crescent and press to seal. Repeat until you have no more filling.
5. Put some olive oil in a large frying pan. Once the oil is warm, place the gyoza in the pan with a little space in between each one. All the wrappers to crisp and brown, then add a little hot water (about 2-3 tbsp) and cover for 5 minutes, so that the gyoza can be steamed through. Once there is no more water left, you're done! Transfer the dumplings to a platter and serve immediately.
Makes about 15-20 dumplings