Mandu (Korean Dumplings)

• 300 g Napa cabbage
• 250 g Firm tofu
• 4 Spring onion
• 3 cloves Garlic
• 300 g Minced pork
• 2 tbsp Soy sauce
• 2 tsp Sesame oil
• 2 tsp Roasted sesame seeds
• ½ tsp Black pepper
• 32 pieces Gyoza dumpling wrappers
• 2 tbsp Vegetable oil
• 120 ml Water

1. Finely slice the napa cabbage, then toss it with a generous pinch of salt and leave for 10 minutes to draw out moisture. Tip into a colander and squeeze very well to remove as much liquid as you can. Crumble the tofu and squeeze it dry in your hands over the sink.
2. Thinly slice the spring onion and finely grate the garlic. In a mixing bowl, combine the cabbage, tofu, minced pork, soy sauce, sesame oil, roasted sesame seeds and black pepper. Mix vigorously until the filling looks cohesive and slightly sticky.
3. Set out the dumpling wrappers and a small bowl of water. Place a wrapper in your palm, add a heaped teaspoon of filling, then moisten the edge with water and seal, pleating if you like. Repeat until you have used all the filling.
4. Heat 1 tbsp of the vegetable oil in a large frying pan over medium-high heat. Arrange the dumplings in a single layer and cook for 2 to 3 minutes until the bottoms are deep golden. If needed, cook in batches, adding the remaining oil for the next batch.
5. Carefully pour in the water and immediately cover the pan. Steam for 5 to 6 minutes, or until the wrappers look glossy and the pork is cooked through. Uncover and cook for 1 minute to drive off any remaining water, then serve hot.

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