Crispy no-fold dumplings

Ingredients

• 

  500g lean pork mince

• 

  100g cabbage, finely chopped

• 

  1 small carrot, finely grated

• 

  100g mushrooms, finely chopped

• 

  1 tablespoon grated fresh ginger

• 

  2 cloves garlic, crushed

• 

  1 tablespoon sesame oil

• 

  1 teaspoon salt-reduced soy sauce, plus 1 tablespoon extra to serve

• 

  20 gyoza wrappers

• 

  2 tablespoons sunflower oil

• 

  1 tablespoon chilli oil, to serve

• 

  500g fresh or frozen vegetables, steamed, to serve

• 

  2 teaspoons toasted sesame seeds, to serve

Method

1. 
   1

   Place pork, cabbage, carrot, mushrooms, ginger, garlic, 2 teaspoons of the sesame oil and 1 teaspoon of the soy sauce in a large bowl. Season with pepper. Mix until well combined.

2. 
   2

   Roll mixture into 20 balls (about 1 heaped tablespoon of mixture in each) and place on two baking paper-lined trays. Drape wrappers over pork balls to cover snugly, pressing around edge of wrappers so they rest on the trays.

3. 
   3

   Heat 1 tablespoon of the sunflower oil and 1 teaspoon of the remaining sesame oil in a large, non-stick frying pan (choose one with a lid) over a medium-high heat. Add 10 dumplings, allowing edge of wrappers to rest on base of pan. Cook, without turning, for about 3 minutes, or until crisp and browned underneath.

4. 
   4

   Pour ¾ cup water around the edge of pan (not over dumplings). Bring to boil. Cover with lid. Boil for 7-8 minutes, until water has evaporated and wrappers are tender and translucent. If some water remains in the pan, cook uncovered for a further 2-3 minutes or until all water has evaporated and pork is cooked through.

5. 
   5

   Drizzle half the chilli oil and half the extra soy sauce over dumplings in pan. Sprinkle with half the sesame seeds. Serve with steamed vegetables. Repeat steps 3-5 to cook remaining dumplings.