Beef Gyoza With Black Vinegar Dipping Sauce

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 200 g ground beef
• 1 tablespoon tamari or 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons peanut oil
• 2 teaspoons ginger, grated
• 1/2 cup chives or 1/2 cup spring onion, finely chopped
• 1 1/2 cups chinese cabbage, shredded and blanched
• 18 dumpling wrappers
• 2 tablespoons chinese black vinegar
• 2 tablespoons tamari or 2 tablespoons soy sauce
• 2 teaspoons sesame oil

Recipe

• 1 mix the sauce ingredients with 2 tablespoons of hot water and set aside.
• 2 mix beef, tamari, oils, ginger, chives and cabbage.
• 3 place 1 heaped teaspoon on each wrapper, brush the edges with water and fold over. use your fingers to crimp the edges and stand - crimped edge up - on a lined tray.
• 4 heat a thin layer of oil in a pan until nearly smoking, then take off heat and arrange gyoza, touching, in a circular pattern.
• 5 cook over med heat for 1-2 minutes until base is browned, drizzle with 125ml hot water, cover and cook another 3-4 minutes - not letting the pan cook dry.
• 6 remove from heat, uncover and let stand for a couple of minutes so gyoza come away from pan.
• 7 invert them onto a plate and serve topped with shredded spring onion and ginger alonside the dipping sauce.