Crispy Pork Gyoza | Marion's Kitchen

For the filling, place the cabbage in a medium bowl. Stir in the salt. Set aside for 5 minutes to soften slightly.

Add the pork mince, soy sauce, sesame oil, spring onion, ginger and garlic. Mix vigorously for 3-4 minutes or until the mixture is well combined and sticky.

Place 3 teaspoons of the filling into the centre of the gyoza wrapper. Moisten the edges of the wrapper with a little water and then bring the sides up over the filling and pleat and seal. Place on a tray lined with baking paper. Repeat to make 24 gyoza.

Heat a tablespoon of oil in a 20cm (base measurement) cast iron or non-stick frying pan over high heat. Arrange 6 dumplings in the pan in a radial pattern. Cook for 3 minutes or until the bases are starting to brown.

While the gyoza are browning, combine the cornflour, plain flour and water in a jug.

Pour a quarter of the flour mixture over the gyoza. Cover and reduce heat to low. Cook for 5 minutes or until the water has evaporated and the gyoza are cooked through. Run a spatula under the pancake to loosen.

Cook, uncovered, for a further 1-2 minutes or until the pancake is crisp. Flip onto a plate.

Repeat with the remaining oil, gyoza and flour mixture in two more batches.

For the dipping sauce, combine the soy sauce and vinegar.

Serve the dumplings with the dipping sauce.