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Beef gyoza with black vinegar dipping sauce

Name: Beef gyoza with black vinegar dipping sauce
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: Makes 18
Cuisine: /asian, /asian recipes
Ingredients: 200g beef mince; 1 tablespoon tamari* or soy sauce; 4.00 teaspoons sesame oil; 2 teaspoons peanut oil, plus extra to fry; 2 teaspoons grated ginger, plus 2 tablespoons shredded ginger to serve; 1/2 cup finely chopped chives or spring onions; 1 1/2 cups finely shredded Chinese cabbage, blanched, refreshed, squeezed of moisture; 18 gyoza* or gow gee* wrappers; 4 spring onions, sliced thinly to serve; 2 tablespoons Chinese black vinegar*; 2 tablespoons tamari* or soy sauce

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25m

10m

Beef gyoza with black vinegar dipping sauce

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Serve up these tasty dumplings with black vinegar dipping sauce as part of your Asian-inspired feast.

200g beef mince
1 tablespoon tamari* or soy sauce
2 teaspoons sesame oil
2 teaspoons peanut oil, plus extra to fry
2 teaspoons grated ginger, plus 2 tablespoons shredded ginger to serve
1/2 cup finely chopped chives or spring onions
1 1/2 cups finely shredded Chinese cabbage, blanched, refreshed, squeezed of moisture
18 gyoza* or gow gee* wrappers
4 spring onions, sliced thinly to serve

Black vinegar dipping sauce

2 tablespoons Chinese black vinegar*
2 tablespoons tamari* or soy sauce
2 teaspoons sesame oil

Method

1.

Mix sauce ingredients with 2 tablespoons hot water and set aside.
2.

Mix mince, tamari, oils, ginger, chives and cabbage. Place 1 heaped taspoon of mixture on each wrapper, brush edges with water, then fold over. Use fingers to crimp edges. Stand, crimped-edge up, on a lined tray.
3.

Heat a thin layer of oil in a frypan over high heat until almost smoking. Remove from heat and arrange dumplings, touching, in a circular pattern in pan. Cook over medium heat for 1-2 minutes until base is browned. Drizzle with 1/2 cup (125ml) hot water. Cover and cook for a further 3-4 minutes, adding more water if evaporated. Remove from heat, uncover and stand for 1-2 minutes or until dumplings come away from pan easily. Invert dumplings onto a plate. Serve topped with onion and ginger, with sauce for dipping.