Steamed gyoza dumplings

Makes: 20
PointsPlus™ values per dumpling: 2
Prep: 15 mins
Cooking: 10 mins
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water chestnuts 1/3 cup, drained, finely chopped
scallions 4, finely sliced, plus 2 extra
lean ground pork 9 oz
sesame oil 1 Tbsp, plus 1 tsp extra
soy sauce 1 Tbsp
garlic clove 2, crushed
fresh ginger 3 tsp, grated
gyoza wrappers (round wonton wrappers), 20 (180g)
vegetable oil 1 Tbsp
teriyaki sauce ½ cup
brown sugar ½ tsp


1 Combine the chestnuts, sliced scallions, mince, 1 tsp sesame oil, soy sauce, 1 clove garlic and 2 tsp ginger in a bowl. Place a heaped teaspoon of the mixture in the centre of each wrapper.

2 Brush the edges of the wrapper with a little water. Fold in half to make a semi-circle shape and press the edges together. Repeat with remaining mixture.

3 Heat half the vegetable oil in a large frying pan over a medium heat. Add half the gyozas and cook for 1 minute on one side or until the bases are browned. Add ¼ cup water to the pan. Reduce the heat to low. Cover with a tight-fitting lid and steam for 3 minutes. Repeat with remaining vegetable oil and gyozas.

4 For the dipping sauce, slice the remaining scallions. Combine with remaining sesame oil, garlic and ginger in a small bowl. Add the teriyaki sauce and brown sugar and stir well to combine. Serve gyoza with dipping sauce.