Gyoza

1. Preparation

In a large mixing bowl, combine 200g of ground pork and add 1 cup of finely chopped cabbage and 1/4 cup of chopped green onions.

Grate 1 clove of garlic and 1 teaspoon of fresh ginger, then add to the meat mixture.

Season the mixture with 2 teaspoons of soy sauce, 1 teaspoon of sesame oil, and a pinch of salt and pepper.

Mix all the ingredients well using your hands or a spatula until fully combined.

Take a gyoza wrapper and place 1 heaping teaspoon of the filling in the center.

Moisten the edges of the wrapper with water, fold it in half, and pinch to seal the dumpling tightly. Create pleats along the edge for decorative effect.

2. Cooking

Heat 1 tablespoon of vegetable oil in a non-stick frying pan over medium heat.

Place the gyoza in the pan, flat side down, making sure they are not touching each other.

Fry the gyoza for about 2-3 minutes until the bottoms are golden brown.

Add 1/4 cup of water to the pan (carefully, as it may splatter) and immediately cover with a lid.

Steam the gyoza for an additional 5-6 minutes, or until the water has evaporated.

Remove the lid and let them cook for another minute to re-crisp the bottoms.

Serve hot with a dipping sauce made from soy sauce, rice vinegar, and a dash of chili oil.