Ingredients:

  • 1 lb (450g) Ground Pork (preferably 80/20 fat content)
  • 1 cup (approx. 2 oz or 60g) Fresh Chinese Chives, finely chopped
  • 3 cloves Garlic, minced very finely
  • 1-inch piece Fresh Ginger, grated or minced
  • 2 Tbsp Soy Sauce (low sodium preferred)
  • 1 Tbsp Shaoxing Rice Wine (or dry sherry)
  • 1 Tbsp Sesame Oil (toasted)
  • 1 tsp White Granulated Sugar
  • 1/2 tsp White Pepper
  • 1/4 cup Napa Cabbage, finely minced and squeezed dry (Optional)
  • 1 package (approx. 40-50 count) Round Gyoza/Dumpling Wrappers
  • 2 Tbsp Neutral Oil (e.g., Canola, Vegetable, or Grapeseed)
  • 3/4 cup Water (for steaming)
  • 1/4 cup Soy Sauce (for dipping sauce)
  • 2 Tbsp Rice Vinegar (unseasoned, for dipping sauce)
  • 1 tsp Chili Garlic Sauce (for dipping sauce)
  • 1/2 tsp Sesame Oil (for dipping sauce)

Instructions:

  1. Prepare the Filling: In the mixing bowl, combine the ground pork, chopped chives, garlic, ginger, soy sauce, rice wine, sesame oil, sugar, white pepper, and squeezed cabbage (if using).
  2. Mix Thoroughly: Mix the ingredients vigorously in one direction with a fork or your hand until the mixture becomes slightly sticky and cohesive—this ensures a juicy interior. Do not overmix past this point.
  3. Assemble the Dumplings: Place a wrapper in your palm. Spoon about 1 level teaspoon of filling into the centre. Dip your finger in water and moisten half the edge of the wrapper. Fold the wrapper in half over the filling to create a half-moon. Crimp and pleat one side of the edge, pressing firmly against the other flat edge to seal completely. Place finished dumplings on a parchment-lined tray.
  4. Heat the Skillet: Heat the neutral oil in the large skillet over medium-high heat until shimmering.
  5. Sear the Bottoms: Arrange the dumplings in the skillet, flat-side down, ensuring they don't touch. Cook undisturbed for 2–3 minutes until the bottoms are a deep golden brown and very crispy.
  6. Steam: Carefully pour the water into the skillet (it will hiss violently—stand back!). Immediately cover tightly with the lid. Reduce heat to medium-low.
  7. Cook Through: Steam for 6–8 minutes, or until all the water has evaporated and the pork filling is cooked through (internal temperature 160°F/71°C).
  8. Finish Crisping: Remove the lid. Increase the heat back to medium-high and cook for another 1–2 minutes until the bottoms re-crisp slightly.
  9. Serve: Carefully remove the dumplings with a spatula, ensuring the crispy side is facing up. Mix the dipping sauce ingredients together. Serve immediately.