Cheeky Chilli

The chilli spice is a rich source of spicy-hot capsaicin, it is also high in antioxidants carotenoids which are linked to numerous health benefits. It can be used in various forms; cooked, dried and powdered. Although these peppers are rich in vitamins and minerals, since they are only eaten in small amounts they do not contribute much to your daily intake. However, you can feel at ease adding this zesty spice to the dishes of your choice and knowing you are at least somewhat benefitting from it.

A guilty-pleasure of ours are late night dumplings runs, but why go out when you can indulge in this delicious Japanese dish from home!

Ingredients:

1 1/2 cups green cabbage, very finely chopped

1 tsp Atlantic Sea Salt

1 lb / 500g ground pork (mince)

1 cup garlic chives, finely chopped

1 garlic clove crushed

1 tsp ginger, grated

1 tsp sesame oil

1 tbsp cornstarch / corn flour

2 tsp soy sauce

1 tsp cornflour (cornstarch) - for tray 40 - 45 round wonton (gyoza) wrappers 

3 tbsp vegetable oil (or other cooking oil)

Silk Route Spice Chilli Lover 

Instructions: Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly. Place remaining Filling ingredients (including remaining 1/2 tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl. Use your hands to mix the Filling. Sprinkle a baking tray with 1 tsp of cornstarch / cornflour. Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal). Place 1 slightly heaped tbsp of Filling on the wrapper. Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers. Heat 1 tbsp oil in a large skillet (that has a lid) over medium high heat. Place about 12 gyoza in rows, slightly overlapping each other. Cook until the underside is light golden, then pour 1/3 cup of water around the gyoza and place the lid on. Cook until the water has completely evaporated (so the golden underside is not wet and soggy) and the wrapper is slightly translucent on top - about 3 to 4 minutes. (See video) Use an egg flip to transfer onto a plate upside down i.e. golden side up.