Japanese-style Gyoza dumplings with tender beef

1. Fill a pot with water and bring it to a boil. Chop your Chinese cabbage and blanch it for 2 minutes. Remove from the water and place it in ice-cold water to stop the cooking process.

2. Once cooked, drain the water and squeeze the cabbage to remove all the water. Then chop it finely.

3. Mince the ginger and spring onion finely.

4. In a mixing bowl, add the minced beef, chopped garlic, spring onion, chopped cabbage, egg, soy sauce, sesame oil, and salt. Mix all the ingredients well.

5. Place a spoonful of beef mixture (approximately 20 to 25 grams) on a Gyoza pastry and wrap it. Seal it by dipping your finger in water and putting it on the edges of the dumpling.

6. Heat a frying pan with cooking oil and add the dumplings and fry until the bottom become golden brown in colour. Add two tablespoons of water and cover with a lid to let them steam for 2 to 4 minutes.

7. Remove the lid and allow the water to reduce until almost entirely evaporated. Then add sesame oil to let the base on Gyoza get crispy. Serve hot with Gyoza sauce on the side.

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