Air Fryer Dumplings

• 200 g Napa cabbage, crisp leaves
• 3 Spring onion
• 15 g Ginger root, firm and fresh
• 2 cloves Garlic
• 300 g Minced pork
• 3 tbsp Soy sauce
• ½ tsp White pepper
• 24 pieces Gyoza dumpling wrappers
• 2 tsp Sesame oil
• 2 tbsp Rice vinegar
• 2 tsp Chili oil

1. Finely chop the napa cabbage and thinly slice the spring onion. Finely grate the ginger and finely grate the garlic.
2. In a mixing bowl, mix the minced pork with the napa cabbage, most of the spring onion, ginger, garlic, 1 tbsp soy sauce and white pepper until well combined and slightly sticky. Reserve the remaining spring onion for serving.
3. Place a wrapper in your palm and spoon a small amount of filling into the centre. Moisten the edge with water, fold over, and pleat to seal; repeat with the rest, keeping the finished dumplings covered as you go.
4. Preheat the air fryer to 190°C (375°F) for 3 minutes. Arrange the dumplings in a single layer and lightly brush the tops with sesame oil. Air-fry for 9 to 11 minutes, turning halfway, until golden at the edges and the filling is cooked through.
5. Make the dipping sauce by stirring together the remaining soy sauce with the rice vinegar and chilli oil. Serve the dumplings hot with the dip and the reserved spring onion scattered over.

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