Crisp pork and ginger gyozas with sesame rayu
MAKES 30 // PREP TIME 30 MINS // COOK 20 MINS (PLUS COOLING)
Crisp on the outside, juicy on the inside, these pan-fried parcels are pure joy to eat. But it’s the ritual of preparation; the communal folding, pinching and pleating, that takes this dish to its appreciative peak.
125 gm (2 cups) shredded Chinese cabbage
400 gm minced pork
4 dried shiitake mushrooms, rehydrated, finely diced
2 tsp each finely grated ginger, soy sauce and shiro (white) miso
¼ tsp ground white pepper
½ cup finely chopped coriander leaves and stems
30 round gyoza wrappers
2 tsp peanut oil
SESAME RAYU
250 ml (1 cup) vegetable oil
2 spring onions, cut into 3cm batons
6 garlic cloves, coarsely chopped
15 gm ginger, thinly sliced
2 tbsp chilli flakes
1 tbsp togarashi
1 tsp chilli powder
3 star anise
2 tsp toasted sesame seeds
For sesame rayu, heat oil, onion, garlic and ginger in a small saucepan over low heat until small bubbles rise to the surface (8-10 minutes).
