Crispy no-fold dumplings

Ingredients

• 

  250g lean pork mince

• 

  50g cabbage, finely chopped

• 

  ½ medium carrot, finely grated

• 

  50g mushrooms, finely chopped

• 

  2 teaspoons grated fresh ginger

• 

  1 clove garlic, crushed

• 

  2 teaspoons sesame oil

• 

  ½ teaspoon salt-reduced soy sauce, plus 2 teaspoons extra to serve

• 

  10 gyoza wrappers

• 

  1 tablespoon sunflower oil

• 

  2 teaspoons chilli oil, to serve

• 

  250g fresh or frozen vegetables, steamed, to serve

• 

  2 teaspoons toasted sesame seeds, to serve

Method

1. 
   1

   Place pork, cabbage, carrot, mushrooms, ginger, garlic, 1 teaspoon of the sesame oil and ½ teaspoon of the soy sauce in a medium bowl. Season with pepper. Mix until well combined.

2. 
   2

   Roll mixture into 10 balls (about 1 heaped tablespoon of mixture in each) and place on a baking paper‑lined tray. Drape wrappers over pork balls to cover snugly, pressing around edge of wrappers so they rest on the tray.

3. 
   3

   Heat 2 teaspoons of the sunflower oil and ½ teaspoon of the remaining sesame oil in a large, non-stick frying pan (choose one with a lid) over a medium-high heat. Add 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 sesame seeds. Serve with steamed vegetables.