I have a terrible habit of ordering gyoza in, especially when hungover. There's a wonderful place in Elephant & Castle that does pork gyoza that consistently blow my mind, but they're also £8 for six.
This recipe turns cabbage into the star, and since it's there to provide substance and soak up the gingery-garlicky goodness, these aren't overwhelmingly cabbage-flavoured. It's a way to elevate an economical ingredient with very little effort.
You can buy frozen gyoza wrappers in Asian supermarkets, or making your own is as easy as making pasta (and very cheap).
Makes about 15.
Gyoza wrappers, or flour, water and salt*
5 large leaves of white cabbage
1 carrot
2 spring onions
1tbsp ginger
1 fat garlic clove
White pepper
1tbsp soy sauce, plus more to serve
1tbsp rice wine vinegar
2tbsp sesame oil
Sesame seeds, to serve
If using frozen wrappers, take out of the fridge 45 minutes before use. If you're making your own, see below this recipe.
Chop the cabbage finely, grate the carrot, grate the garlic and finely chop the ginger and one spring onion into a bowl.
Add the soy sauce, vinegar and white pepper.
Heat 1tbsp sesame oil in a frying pan and fry the cabbage mixture until soft. Cool.
Wet the edges of the wrappers.
Put a spoonful of filling in the centre of each. Pull the edges together and try to pleat them.
Heat the second tablespoon of sesame oil.
Place the gyoza bottom side down in the pan in a single layer.
Fry until the bottoms are brown and crispy.
Toss in 1cm of water, bring to the boil and then cover and cook on a medium heat for 6 minutes.
Uncover and cook for another minute, or until the pan is dry and the bottoms crispy.
Toast the sesame seeds.
Serve the gyoza with the second spring onion, sliced, soy sauce and the sesame seeds.
*If you're making the wrappers from scratch:
Makes about 20.
250g plain flour
Pinch of salt
Hot water (up to 100ml)
Sift the flour and salt into a bowl.
Gradually add the water (you may not need all of it) to form a tacky, flaky dough.
Knead for around 5 minutes until smooth.
Cover in clingfilm and rest for 15 minutes (not in the fridge).
Roll until thin. I used a pasta machine but if you're confident, use a rolling pin.
Use a cookie cutter to cut into circles roughly 10cm in diameter, about 1mm thick.