Pork Gyoza (Pot Sticker Dumplings) - cooking recipe

Ingredients

400 g ground pork
2 spring onions
1 egg, beaten
1 1/2 inches minced ginger
1 tablespoon sweet chili sauce
1 tablespoon light soy sauce
1/2 teaspoon sesame oil
25 dumpling wrappers
vegetable oil (for frying)
For the dipping sauce (per person)
1 teaspoon soy sauce
1 teaspoon rice wine vinegar
3 drops sesame oil
minced ginger (to garnish)

Preparation

Mix the pork, spring onions, ginger, egg, chili sauce, soy sauce and seasame oil in a food processor. This is your dumpling filling.
Wet the edges of the dumpling wrappers with water, put a dollop of filling in the center and press and fold the edges together to seal.
Heat the vegetable oil for frying- you can also add a few drops of ginger and sesame oil to this for extra flavour. About 2 tablespoons in total is ample.
Fry about 12 dumplings at a time in the oil, turning to brown. When they have been frying for about 2 minutes, add 0.5 cup of water to the pan and cook until the water is absorbed. I normally cover the pan for the first two minutes of this cooking time to ensure they are well steamed.
Remove and served with the dipping sauce.
For the sauce:
Combine the sauce ingredients and garnish with the chopped ginger.