Easy Gyoza or Potstickers

Gyoza served with a soy, black vinegar, chilli and sesame oil dipping sauce

G came home from work and was happy to see that I had made gyoza for dinner. He asked what inspired me to do so (because I don't make dumplings very often) and I told him it was Rasa Malaysia, where I saw pictures of some delectable-looking gyozas and couldn't resist making them. Making dumplings are quite therapeutic, and the more you make, the more efficient you get and the nicer they look. It's like origami, just edible.

The filling is made from pork mince, chinese cabbage, spring onions, ginger and garlic, seasoned with soy (I used Bonito soy sauce that I found at the Asian grocery), sake, sugar, sesame oil, salt and pepper. For the dipping sauce, I used soy sauce, Chinkiang black vinegar, sesame oil and chilli oil. The dumplings are super easy to make (using ready-made gow gee wrappers of course), and they are pan-fried, steamed with a little water, and then browned again once the water evaporates. They have a lovely chewy and crisp texture, and the pleats/folds in the skin are perfect for catching the tangy dipping sauce.

I made extra, so I popped the rest in the freezer for a rainy day. So much better than buying frozen ones from the supermarket, and they are so easy to prepare! I will definitely be making many more of these in future!

Love the crisp caramelized bottoms of the gyozas

Extra (uncooked) gyozas are great for storing in the freezer for another day