Note: you can use frozen Gyoza Dumplings or make your own. You can freeze the remaining to use it for something else.
Gyoza (pork dumplings)
2 teaspoons vegetable oil
2 teaspoons finely grated fresh ginger
2 garlic cloves, finely chopped
55g (3/4 cup) coarsely chopped green cabbage
2 tablespoons water
250g pork mince
2 shallots, trimmed, thinly sliced
1 tablespoon soy sauce
2 teaspoons caster sugar
1 teaspoon sesame oil
24 gow gee wrappers
1 1/2 tablespoons vegetable oil, extra
160ml (2/3 cup) water, extra
Black vinegar or Chilli oil to serve
Heat vegetable oil in a saucepan over medium heat. Cook ginger and garlic, stirring, for 1 minute or until aromatic. Add cabbage and water. Cook, stirring occasionally, for 3 minutes or until the cabbage wilts. Transfer to a bowl. Set aside to cool. Stir in pork, shallot, soy sauce, sugar and sesame oil. Season with salt.
Place 1 wrapper on a clean work surface. Place 2 teaspoonfuls of pork mixture in the centre of the wrapper. Brush edges with water. Fold over to enclose filling. Pinch edges together. Place on a tray lined with non-stick baking paper. Repeat with remaining wrappers and pork mixture.
Heat half the extra vegetable oil in a non-stick frying pan over high heat. Cook half the gyozas for 2 minutes or until bases are golden. Add half the extra water. Cook, covered, for 5 minutes or until cooked and liquid has evaporated. Transfer to a serving platter. Cover to keep warm. Repeat with remaining oil, gyoza and water. Serve with vinegar or chilli oil