Pork and Chive Dumplings (Pan-Fried Jiaozi)

Filling

• 80 g Fresh garlic chives
• 15 g Ginger root, firm and fresh
• 2 cloves Garlic
• 300 g Minced pork
• 2 tbsp Light soy sauce
• 2 tsp Toasted sesame oil
• ½ tsp Fine sea salt

To assemble and cook

• 30 pieces Gyoza dumpling wrappers
• 2 tbsp Sunflower oil
• 120 ml Water

Dipping sauce

• 3 tbsp Chinese black vinegar
• 1 ½ tbsp Light soy sauce

1. Finely slice the garlic chives. Peel the ginger and finely grate it, then finely grate the garlic.
2. In a mixing bowl, combine the minced pork, garlic chives, ginger, garlic, light soy sauce, toasted sesame oil and fine sea salt. Mix vigorously for 1 to 2 minutes until the mixture looks slightly sticky and cohesive.
3. Set up a small bowl of water for sealing. Place a wrapper in your palm, add about 1 heaped teaspoon of filling, then moisten the edge with water and pleat to seal, pressing out any air as you go.
4. Mix the Chinese black vinegar and light soy sauce for the dip and set aside. Keep it at room temperature while you cook the dumplings.
5. Heat a large frying pan over medium-high heat and add the sunflower oil. Arrange the dumplings flat-side down in a snug single layer and fry for 2 to 3 minutes until the bottoms are deep golden.
6. Carefully pour in the water and immediately cover the pan. Steam for 5 to 6 minutes, or until the wrappers look slightly translucent and the pork is cooked through.
7. Remove the lid and cook for 1 to 2 minutes to drive off any remaining water and re-crisp the bases. Serve straight away with the dipping sauce.

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