Marion's No Fold Crispy Dumplings

Ingredients

250g pork mince - makes 10x 1tbsp scoops

A few squirts of soy sauce

drizzle of sesame oil

0.6% salt

2 spring onions, trimmed and finely chopped

1 tbsp finely grated fresh ginger

1 garlic clove, finely grated

10 gyoza wrappers (maybe a couple spare just in case)

Crispy skirt:

2 tbsp cornflour

1 tbsp plain flour

enough water to make a slurry - maybe just 80ml will do

Dipping sauce:

3 tbsp soy sauce

1 tbsp apple cider vinegar or white vinegar

used 2 teaspoons to quenelle the pork into rough balls

prepare pork balls first then place altogether onto pan

immediately cover with gyoza skin and press down to envelop the pork balls

once the skin on all the pork balls you may go around and give them another gentle squeeze, if not too hot

fry for another 30 seconds then start to add the slurry

cover and turn down heat to steam the gyoza

after a few mins check that that base is starting to become crispy

remove the lid then finish by crisping up the base on medium heat and drying off any more liquid

very carefully place a plate on top of the gyoza

IMPORTANT: gently tip the excess oil into the sink, using the plate to stop the gyoza sliding out

then fully turn the pan upside down so the gyoza lands on the plate

Notes:

I had difficulty pressing down the gyoza skin onto and around the pork as the pan was hot

so after cooking the pork easily separates from the gyoza skin

amount of slurry - takes a long time to boil off. as a result the bottom is slightly charred

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