Pork and Dill Mushi-Gyoza

Ingredients (makes about 24)

• 300 g pork mince
• Small bunch fresh dill, finely chopped, plus extra sprigs to serve
• 2 spring onions, finely chopped
• 1 tbsp fresh ginger, finely grated
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine or sake
• 1 tsp toasted sesame oil
• ½ tsp salt
• Pinch of white pepper
• 3 tbsp cold water
• 24 round gyoza wrappers

Chilli vinegar sauce

• 3 tbsp Chinese black vinegar
• 2 tbsp soy sauce
• 2 tbsp chilli oil with crispy chilli flakes
• 1 tsp sugar
• 1 garlic clove, finely grated

Steps

1. Make the filling. Mix the pork, dill, spring onion, ginger, soy, Shaoxing wine, sesame oil, salt and pepper. Stir in the water until sticky.

2. Fold. Place a teaspoon of filling in each wrapper. Wet the edge, fold in half and pleat closed.

3. Make the sauce. Stir together the black vinegar, soy, chilli oil, sugar and garlic until the sugar dissolves.

4. Steam. Line a steamer basket with baking paper and arrange the gyoza with space between them. Steam over boiling water for 8–10 minutes, until the wrappers turn translucent.

5. Plate. Spoon the sauce into shallow bowls and arrange the gyoza on top.

6. Serve. Scatter over fresh dill sprigs and serve hot.