Pan fried Gyoza: Jiao Zi, in vinegar dip

I just love the simplicity of dumplings, whether steamed, boiled, or pan fried like in the case of this 'gyoza' (Japanese) or 'jiao zi' (chinese).  A simple meal can be created by pairing this either with a bowl of soup accompanied by white rice, or noodles either fried, blanched and sauced, or noodles in soup.  What a sumptuous mouthful of dumpling the gyoza is with just a gentle dip into the vinegared dressing to balance the slight oiliness, once fried.  Gyoza should not be confused with its close cousin--the wonton, which can also be steamed, boiled or fried similarly. Their skins are what tells them apart. The gyoza's skin is chewier and has a thicker texture that's also more white and translucent when raw.  It's also usually available in a circular shape rather than its square counterpart, the wonton skin, which is yellow in appearance and much thinner in texture. 

GYOZA - filling:(can be used for wontons as well)

250g chicken or pork mince

3 coriander stems with leaves, chopped finely

3 stalks spring onion, chopped finely

4-5 water chestnuts, chopped finely (optional)

3 shitake mushrooms, chopped finely (optional)

1 T soy sauce

1/4 tsp pepper

1/2 tsp salt

few drops of sesame oil

1. Mix the above ingredients into a thick paste, you could add some water if the paste becomes too thick or 'cakey' to handle. 

2. Have a bowl of water with a tsp of cornflour mixed into it, this becomes the

'glue' to seal the skin. 

3. Spoon about 1tsp of filling paste into the centre of each gyoza skin. 

4. Seal the edge by dipping your finger into the bowl of water and cornflour mixture, run it along the circular edge and press skin into a half. Now holding the top of the gyoza,press the skin into a 'sitting position' with a flat bottom, then gently pinch along the edges to make tiny folds.

5. Heat a frying pan with about half a cm of peanut oil, shallow fry the gyoza  first on its bottom, then turn to either sides to brown. Blot with paper towels.

Dipping Sauce:

1 clove garlic, minced or grated very finely

1 knob of ginger, skinned and julienned

2 T black vinegar