Pan-Fried Pork Gyoza Bowl

• 250g minced pork
• 20 gyoza or wonton wrappers
• 160g jasmine rice
• 150g white cabbage, finely shredded
• 2 spring onions, finely sliced
• 1 tbsp fresh ginger, grated
• 2 garlic cloves, grated
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp rice vinegar
• 1/2 tsp sugar
• 1 tsp toasted sesame seeds
• 1 tsp chilli oil (optional)

1. 1

   Cook the rice: rinse, add 320ml water, bring to a boil, cover on lowest heat 12 min, steam off heat 5 min.

2. 2

   Make the filling: combine the minced pork, grated ginger, grated garlic, 1 tbsp soy sauce, and sesame oil in a bowl. Mix well with your hands until combined.

3. 3

   Fill the gyoza: place a wrapper on a clean surface. Wet the edges with a little water. Add a heaped teaspoon of filling in the centre — don't overfill. Fold in half and pinch the top to seal, then make 4–5 small pleats along one side to create the classic crescent shape. Repeat with remaining wrappers.

4. 4

   Heat 1 tbsp oil in a large non-stick pan over medium-high heat. Place the gyoza flat-side down in a single layer. Cook 2–3 min until the bases are golden brown. Pour in 80ml water (careful — it will spit), cover immediately with a lid, and steam for 4–5 min until the water has evaporated and the tops are cooked through.

5. 5

   Remove the lid and cook another 1 min to re-crisp the bases.

6. 6

   Make the dipping sauce: mix 1 tbsp soy sauce, rice vinegar, sugar, and chilli oil. Dress the shredded cabbage with a little sesame oil, salt, and sesame seeds. Serve the gyoza over rice alongside the slaw, with dipping sauce on the side.