Beef Gyoza With Black Vinegar Dipping Sauce

I always ordered the chicken gyoza in Wagamama London - little parcels of meat with a crisp base - yummo. Don't stress too much if you can't find the black vinegar, just make up your own sauce with soy etc. We use 'gow gee wrappers' here, but RZ didn't recognise that. They are small circular wrappers.

• Ready In: 30 mins
• Yields: 18 Dumplings

Ingredients

• Gyoza

• 200  g ground beef
• 1  tablespoon tamari or 1  tablespoon soy sauce
• 2  teaspoons  sesame oil
• 2  teaspoons  peanut oil
• 2  teaspoons ginger, grated
• 1⁄2 cup chives or 1⁄2 cup spring onion, finely chopped
• 1 1⁄2 cups Chinese cabbage, shredded and blanched
• 18  dumpling wrappers

• Dipping Sauce

• 2  tablespoons  chinese black vinegar
• 2  tablespoons tamari or 2  tablespoons soy sauce
• 2  teaspoons  sesame oil

Directions

1. Mix the sauce ingredients with 2 tablespoons of hot water and set aside.
2. Mix beef, tamari, oils, ginger, chives and cabbage.
3. Place 1 heaped teaspoon on each wrapper, brush the edges with water and fold over. Use your fingers to crimp the edges and stand - crimped edge up - on a lined tray.
4. Heat a thin layer of oil in a pan until nearly smoking, then take off heat and arrange gyoza, touching, in a circular pattern.
5. Cook over med heat for 1-2 minutes until base is browned, drizzle with 125ml hot water, cover and cook another 3-4 minutes - not letting the pan cook dry.
6. Remove from heat, uncover and let stand for a couple of minutes so gyoza come away from pan.
7. Invert them onto a plate and serve topped with shredded spring onion and ginger alonside the dipping sauce.