Gyoza are traditional Japanese dumplings, filled with pork and ginger. These simple chicken and chive versions are great lunchtime fare or to accompany drinks with friends.
(Makes 20-30 dumplings – those not used can be frozen before cooking)
300g Chicken mince
20-30 gow gee wrappers (can be found in most supermarkets)
1/2 cup finely chopped chives
1 teaspoon sesame oil
1 tablespoon soy sauce
1 teaspoon of peeled and grated ginger
2 cloves of crushed garlic
1 tablespoon of sesame oil
sliced spring onions to serve
Place mince, chives, sesame oil, soy sauce, ginger and garlic in a bowl and mix. Spoon 1 heaped teaspoon of mince mixture on each wrapper. Brush edges with cold water and fold wrapper in half to enclose filling. Press edges together to seal.
Heat 1/2 teaspoon of sesame oil in a frying pan over a high heat and then remove pan from heat. Put half the dumplings in the pan and fry for one to two minutes until the bases are brown. Add 1/2 cup hot water, cover with lid and allow the dumplings to steam for four to five minutes, adding more water if necessary. Next, remove from heat, uncover and allow to stand for a minute or so until the dumplings easily come away from the pan.
Repeat with remaining oil and dumplings, or freeze dumplings for use at a later date.
Serve dumplings garnished with sliced spring onions and soy sauce for dipping.