Name: Pork gyozas
Total time: 1 h
Yield: Makes about 20
Cuisine: Japanese
Ingredients: 100g young spring greens, blanched for 2 minutes, then drained and cooled; 2cm piece ginger, peeled and grated; 1 clove garlic, crushed; 200g minced pork; 1 tbsp soy sauce; 1 egg white, lightly beaten to break up; 2 spring onions, finely chopped; 20 gyoza wrappers; 1 tbsp sunflower oil; 3 tbsp light soy sauce; 1 tbsp Japanese rice vinegar; 1 tsp sesame oil; ½ red chilli, finely chopped

100g young spring greens
blanched for 2 minutes, then drained and cooled
2cm piece  ginger
peeled and grated
1 clove garlic
crushed
200g minced pork
1 tbsp soy sauce
1 egg white
lightly beaten to break up
2 spring onions
finely chopped
20 gyoza wrappers
1 tbsp sunflower oil

DIPPING SAUCE

3 tbsp light soy sauce
1 tbsp Japanese rice vinegar
1 tsp sesame oil
½ red chilli
finely chopped

Method

step 1
Finely chop the greens and put in a bowl with the ginger, garlic and pork. Add the soy, 1 tbsp of the egg white and the spring onions. Season and mix well.
step 2
Using the tip of a finger, moisten the edges of a gyoza wrapper with water. Put a good ½ tsp of the mixture in the centre.
step 3
Bring the two sides together to make a half-moon shape, pleating the top half as you go along.
step 4
Pinch to seal. Repeat until you have finished all of the mix.
step 5
Arrange the dumplings, well-spaced apart, on a tray lined with baking paper.
step 6
When ready to serve, heat a little sunflower oil in a non-stick pan and put each gyoza in the pan flat-side down.
step 7
Cook for a minute or two until the bottom turns golden.
step 8
Add 125ml of boiling water to the pan, cover with a lid and steam for 5-6 minutes, or until the wrappers are tender.
step 9
Take off the lid and keep cooking until the water has evaporated. Repeat with the remaining dumplings. Mix the dipping sauce ingredients together and serve.