Gyoza

Step by step

1. 1

   Chop cabbage very finely, mix with some salt, let rest 10 minutes, squeeze out water.

2. 2

   Mix mince with cabbage, finely chopped spring onions, pressed garlic and ginger.

3. 3

   Season with soy sauce, sesame oil, sugar and pepper.

4. 4

   Place gyoza wrapper in hand, 1 tsp filling in the center.

5. 5

   Brush edges with water, fold into half-moon, form pleats and seal tightly.

6. 6

   Heat oil in a non-stick pan.

7. 7

   Brown gyoza flat-side down for 2 minutes until golden.

8. 8

   Add 100 ml water, lid on, steam 6 minutes.

9. 9

   Remove lid, evaporate water so bottom becomes crispy.

10. 10

    Serve with soy sauce, rice vinegar and chili oil as dip.