No-Fold Crispy Pan Dumplings

Ingredients

1/2 pound pork mince
2 tbsp
soy sauce
1 tsp sesame oil
1 tsp salt
2 spring onions, trimmed and finely chopped
1 tbsp finely grated fresh ginger
1 garlic clove, finely grated
1 tbsp vegetable oil
12-16 gyoza wrappers
Finely sliced spring onion, to serve

Crispy skirt:
2 tbsp cornflour
1 tbsp plain flour
¾ cup water

Dipping sauce:
3 tbsp soy sauce
1 tbsp Chinese black vinegar or white vinegar
Crispy Chilli Oil, to taste

Directions

In a medium bowl, mix the pork mince, soy sauce, sesame oil, salt, spring onions, ginger and garlic until the mixture is well combined and sticky. This helps ensure the filling stays juicy and tender.

Heat the vegetable oil in a large non-stick frying pan with a lid over medium-high heat. Using a small ice cream scoop or two spoons, place scoops of the filling (about 1 tablespoon each) directly into the pan, arranging them in a circular pattern with a little space between each one.

Cook for 2-3 minutes without moving them, until the bottoms are lightly browned. Quickly lay the gyoza wrappers over the top of each scoop of filling, pressing down gently so they adhere.

In a small bowl whisk together the cornflour, plain flour and water to make the slurry. Pour the slurry all over the dumplings in the pan. It should bubble up immediately.

Cover with the lid, reduce the heat to low and steam for 5-7 minutes, or until the pork is cooked through and most of the water has evaporated. Remove the lid, increase the heat slightly and cook for another 2-3 minutes, until the skirt is golden and crispy.

Turn off the heat and run a spatula around the edge of the pan to make sure nothing is sticking. Place a large serving plate over the top of the pan. With one hand firmly on the plate and the other on the pan handle, flip the pan over confidently and quickly.

Lift the pan away to reveal the crispy dumpling base. Mix the soy sauce, vinegar and chilli oil for the dipping sauce. Drizzle over the dumplings and scatter with spring onion. Serve immediately.