Beef Gyoza With Black Vinegar Dipping Sauce - cooking recipe

Ingredients

Gyoza
200 g ground beef
1 tablespoon tamari or 1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons peanut oil
2 teaspoons ginger, grated
1/2 cup chives or 1/2 cup spring onion, finely chopped
1 1/2 cups Chinese cabbage, shredded and blanched
18 dumpling wrappers
Dipping Sauce
2 tablespoons chinese black vinegar
2 tablespoons tamari or 2 tablespoons soy sauce
2 teaspoons sesame oil

Preparation

Mix the sauce ingredients with 2 tablespoons of hot water and set aside.
Mix beef, tamari, oils, ginger, chives and cabbage.
Place 1 heaped teaspoon on each wrapper, brush the edges with water and fold over. Use your fingers to crimp the edges and stand - crimped edge up - on a lined tray.
Heat a thin layer of oil in a pan until nearly smoking, then take off heat and arrange gyoza, touching, in a circular pattern.
Cook over med heat for 1-2 minutes until base is browned, drizzle with 125ml hot water, cover and cook another 3-4 minutes - not letting the pan cook dry.
Remove from heat, uncover and let stand for a couple of minutes so gyoza come away from pan.
Invert them onto a plate and serve topped with shredded spring onion and ginger alonside the dipping sauce.