Pork Gyoza with Mint, Coriander & Chilli dipping sauce

Makes: approx 32

Ingredients
Gyoza
60g salted black beans
500g pork mince
2cm knob of ginger, finely grated
2 green shallots, thinly sliced
1 tsp of dark soy sauce
1 packet of Gyoza pastry (32 wrappers)

Dipping sauce
¼ bunch of mint, chopped
¼ bunch of coriander, chopped
1 large red chilli, deseeded and finely chopped
100ml light soy sauce
½ tsp of caster sugar
Juice of 1 lime

Method

1. To make the filling, rinse the black beans well under cold water. Drain well and chop finely.
2. In a large mixing bowl, combine the pork mince, black beans, ginger, shallots and dark soy sauce.
3. Form the mince mixture into 20 cent piece-sized balls.
4. Place a ball of the mince in the middle of each Gyoza wrapper. Then, using your finger, brush the edge with a little water. Fold the wrapper over the ball to form a semi circle, making sure you squeeze all the air out. Once the Gyoza is sealed, start on one end and crimp until you reach the other side. This should be around six crimps. Repeat this process until you have used all the Gyoza wrappers.
5. To make the dipping sauce, simply mix the herbs with the light soy sauce, sugar and lime juice.
6. Cook the Gyoza in a steamer for 6-8 minutes. Serve immediately.

To Serve
Arrange Gyoza on a large platter with the dipping sauce in the middle.

BEVERAGE MATCH: There’s nothing like an icy cold beer and plate of gyoza on a Sunday afternoon.