STEAMED DUMPLINGS

1. Peel ginger and garlic.
2. Chop and mince ginger, garlic, nappa cabbage and add to mixing bowl.
3. Finely slice spring onions, discard roots and add to mixing bowl.
4. Mince peeled prawns, discard tail and add to mixing bowl.
5. Add pork mince to mixing bowl.
6. Add soy sauce, shaoxing wine, sesame oil, chicken bouillon, white pepper, corn starch and egg to mixing bowl.
7. Mix ingredients by hand for 2-3 minutes or until paste like consistency.

1. Place ~13 to 15g of filling on the centre of gyoza wrapper and fold in half and seal the edges. You can also fold in your desired method.
2. Repeat step 1 and fold all of your gyoza dumplings.
3. Line non-stick parchment paper in your steamer pot/basket and poke holes.
4. Place lid on steamer and bring water to a boil.
5. Once water is boiling, place dumplings onto parchment paper.
6. Steam for 10 minutes and remove dumplings.
7. Garnish with spring onions and coriander.

Enjoy with soy sauce, vinegar and chilli oil.