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These tasty little dumplings are soft and crunchy because they are fried and steamed. Luckily this recipe makes a lot, cause it's impossible to stop at one.
Stir together the cabbage and the salt in a bowl. Set aside for 20 mins then sqeeze moisture out of cabbage.
In a large bowl put cabbage,pork,chives,sesame oil,soy sauce,rice wine,cornflour,ginger and garlic. Mix well.
Sprinkle bottom of a shallow baking pan with flour.
Seperate wonton wrappers into stacks of 6 and using a round cookie cutter, cut through each stack and discard trimmings.
Work with one wrapper at a time and keeping the rest covered in plastic.
Put a tspn of filling in the centre of a wrapper and fold in half but don't seal the edges.
With a wet finger, moisten border of inner edge farthest from you.
Using thumb and forefinger of one hand, form about 10 tiny pleats along unmoistened edge closest to you pinching down as you go to seal them.
Put in flour dusted baking pan and continue til filling is used up.
Heat 2 Tbsp vegetable oil in a large non stick frypan over moderately high heat.
Add half of dumplings (pan will be crowded), pleated side up and fry 1-2 mins til golden on the bottom.
Add 3/4 cup cold water, cover pan and reduce heat to moderate.
Cook dumplings about 8 mins til most of liquid has evaporated.
Pour off any excess liquid and drizzle 1 Tbsp vegetable oil around edge of pan and cook uncovered for 1-2 mins til bottoms crisp and brown.
Remove dumplings to a plate and keep warm while you cook the other half in the same manner.
Serve with dipping sauce.
You can freeze the assembled but not cooked gyoza in a freezer bag for up to 2 weeks
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