Gyoza (Guo the Jiao Zi)

Ingredients

• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 2 garlic cloves
• finely chopped
• 1 cm cube fresh ginger
• peeled and grated
• 3 shiitake mushroom caps
• finely chopped
• 1 cup Chinese cabbage
• shredded
• 3 tablespoons chives
• finely chopped
• 1 spring onion
• finely chopped
• 100 g firm tofu
• crumbled
• 1 tablespoon soy sauce
• 12 teaspoon salt
• 1 teaspoon cornflour
• 30 wonton wrappers
• 2 teaspoons sesame oil
• 14 cup water
• chives
• for garnish

Instructions

1. In a saucepan, heat the 1 tbs sesame oil and 1 tbs vegetable oil and saute the garlic and ginger for 1 minute of medium heat.
2. Add the shiitake, cabbage, chives, spring onion and tofu.
3. Turn the heat to high and stir fry for 2-3 minutes.
4. Add the soy sauce and the salt and continue to stir over high heat for a further 2-3 minutes until the excess liquid has been absorbed.
5. Sprinkle in the corn flour and mix quickly.
6. Transfer to a dish to cool.
7. Put a teaspoon of the vegetable mixture in the centre of each wonton wrapper and moisten the edges of the wrapper with water.
8. Fold to make a moon shape, making a few pleats to seal.
9. Heat the 2 tsp sesame oil in a saucepan, then put in 10-12 gyoza.
10. Cook both sides for 2-3 minutes over medium heat until well browned.
11. Pour 1/4 cup water over the wontons and cook covered for 2-3 minutes until the liquid has been absorbed.
12. If necessary, remove the lid and shake the pan until all excess liquid has been absorbed.
13. Transfer to a dish and garnish with chives.
14. Repeats with remaining Gyoza.
15. Serve with your preferred dipping sauce.