Ingredients

• 250g pork mince
• 3/4 cup thinly sliced Chinese cabbage (wombok)
• 1/2 small carrot, finely grated
• 1 green onion, thinly sliced
• 2cm piece fresh ginger, peeled, grated
• 1 garlic clove, crushed
• 2 teaspoons soy sauce
• 1 teaspoon hoisin sauce
• 1/4 teaspoon sesame oil
• 275g packet gow gee wrappers
• 1 tablespoon vegetable oil
• Thinly sliced green onions, to serve

Dipping sauce

• 1 1/2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1/4 teaspoon sesame oil
• 1/2 teaspoon caster sugar

Method

• Step 1 Combine mince, wombok, carrot, onion, ginger, garlic, soy sauce, hoisin sauce and sesame oil in a bowl. Place wrappers on work surface. Place 2 rounded teaspoons mince mixture on 1 half of wrappers. Brush edges with cold water. Fold over to enclose filling. Pleat edges together to seal. (If freezing, see 'to freeze' below).
• Step 2 Heat half the vegetable oil in a large, non-stick frying pan over medium-high heat. Arrange half the dumplings in pan. Cook for 1 minute each side or until lightly browned. Add 1/2 cup cold water. Cover pan with lid. Cook for 4 to 5 minutes or until gyoza are just tender. Remove from heat. Stand for 1 minute in pan. Carefully transfer to a plate. Cover with foil to keep warm. Repeat with remaining oil and gyoza.
• Step 3 Meanwhile, make dipping sauce Combine soy sauce, vinegar, sesame oil, sugar and 1 tablespoon cold water in a small bowl. Serve gyoza with dipping sauce and sliced green onions.