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Outback Storm

Gyoza With Sweet Chilli Sauce

Serves 4 Print Recipe

Ingredients

40 teaspoons of Outback Storm (Hot Chilli Tomato & Basil Relish SHU 12,000)
150 g Chinese cabbage, very finely shredded
225 g pork mince
2 cloves garlic, finely chopped
2 teaspoons finely chopped ginger
2 spring onions
2 teaspoons cornflour
1 tablespoon light soy sauce
2 teaspoons Chinese rice wine
2 teaspoons sesame oil
40 round Shanghai dumpling (flour and water) wrappers
2 tablespoons vegetable oil
1/2 cup (125 ml) chicken stock

Preparation

1 Place the cabbage and 1/2 teaspoon salt in a colander, then slit in a larger bowl and toss to combine. Leave for 30 minutes to drain. Stir occasionally.

2 Place the pork mince, garlic, ginger, spring onion, cornflour, soy sauce, rice wine, roast tomato chilli basil relish and sesame oil in a bowl and combine with your hands

3 Rinse the cabbage under cold running water. Place between paper towels and press to absorb the excess moisture. Add to the pork mixture and combine well

4 place a teaspoon of the mixture in the centre of the wrapper, brushing the inside edge of the wrapper with a little water. Bring the two edges of the wrapper together to form a semicircle. Using your thumb and index finger, create a pleat, pressing firmly as you do and gently tapping the gyoza on a work surface to form a flat bottom. Repeat with the remaining wrappers and filling to make 40 gyoza in total.

5 Heat a quarter of the oil in a large frying pan over medium-high heat. Cook a batch of ten gyoza for 2 minutes, flat side down. Reduce the heat and add a quarter off the stock to the pan, shaking the pan to unstick the gyoza. Cover and cook for 4 minutes, or until the liquid has evaporated. Remove and keep warm. Repeat with the remaining oil, gyoza and stock. Serve with mild sweet chilli sauce.