Gyoza - Dumplings

Preparation

1. Finely dice the cabbage and thinly slice the onions. combine vegetables in a mixing bowl, add the salt, mix through. Allow the mixture to sit for 20 minutes to draw out the moisture.
2. Measure out the ingredients for the seasoning and the dipping sauce while the cabbage and onions wilt.
3. Using a clean kitchen cloth (I use and ugly handkerchief), wring any and all excess liquid from the cabbage and onion mixture. (If you added more salt than planned it should all come out with the liquid.)
4. Combine vegan mince (we like the GF friendly pea and soy kind) with the vegetables and seasonings. If the mixture is too liquid you can add cornflour, but the vegan mince doesn't usually need it.

Assembly

1. This is the potentially annoying bit. Take a heaped teaspoon of filling into every gee gow skin, moisten the edge to seal and shape as desired, there are so many ways to do this but a half moon is perfectly fine, doesn't create the best seal... experimentation may be required.
2. lay completed dumplings onto a biscuit tray or chopping board, make sure they don't touch or they will stick together.
3. You can freeze any you don't plan to cook immediately, but I suggest freezing them on the biscuit tray loose then bagging up once frozen (trust me it's worth the bother).

Cooking

1. Choose a cooking method. We choose to steam - line steaming baskets, grease liners slightly, ensure dumplings don't touch and steam for 20 minutes. Dumplings hold together better and pressurise around their filling if left to cool a few minutes in the steamer.
2. If you choose to pan fry, you can use the optional oil in a shallow fry pan with a lid. (Dry frying is fine too). Add a few tablespoons of water once the bottoms are browned, reduce heat and clamp the lid on to steam the rest.
3. You can always deep fry, but only if you are confident in the seal on your dumplings.
4. The added perk of vegan mince if that you don't have to worry about thorough cooking for food safety, just ensure they are warmed through and you are good to go.

Serving

1. Serve with the advised dipping sauce, or just soy sauce, leave the chilli oil on the side for those less adventurous... or if you are like my husband and don't care about tasting the filling you can use homemade Chinese chilli oil instead of the normal dipping sauce. (As I make the dumplings... with all their fillings, seasonings et cetera, I prefer a mild soy based dipping sauce.)