Ingredients
1 packet of gyoza wrappers
250g of minced pork
1/3 cup of chopped napa cabbage
1 teaspoon of minced garlic
1 teaspoon of grated ginger
2 tablespoons of chopped spring onions
1 teaspoon of sesame oil
1 teaspoon of sugar
2 tablespoons of soya sauce
Pinch of salt
Preparation
Cook the napa cabbage in a pot of boiling water.
Drain and remove excess water by squeezing the cooked cabbage with hands or paper towel.
Combine all the ingredients together and mix well.
Place a spoonful of the filling in the middle of a gyoza wrapper and put water along the edge to seal up the wrapper, forming a semi-circle.
Gather the sides of the wrapper or do so using a gyoza maker(dumpling mould).
Heat up 1 tablespoon of oil in a pan and fry the gyoza until the bottom part turns brown and crispy over medium high heat.
Turn heat down to low and add in 60ml of water.
Steam cook the gyoza with lid covered.
Remove lid when water has greatly reduced(approximately 10ml left).
Continue cooking until all water has evaporated.
Serve with dipping sauce(black vinegar with shredded ginger).
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