Ingredients

• Dough
  • 150 mL water
  • 200 g strong flour
• Filling
  • 200 g ground pork
  • Cabbage
  • Spring Onion
  • Garlic
  • Ginger
  • Sake
  • Soya sauce, salt, and pepper
  • Sesame oil

Preparation

• Dough
  1. Mix the water and flour together. The dough should not be sticky but soft and smooth.
  2. Cover with a damp tea towel for several minutes
  3. Separate the dough into small circular discs – roughly 10cm in diameter and a couple of millimeters thick.
• Filling
  1. Dice the cabbage, spring onion, garlic and ginger to match the amount of pork you have
  2. Mix the ingredients with the ground pork, adding a splash of sake, soy sauce, sesame oil
  3. Lightly season with salt and pepper
  4. Mix it very well

Finally

• Making The Gyoza
  1. Put a teaspoon of filling into the centre of a disc
  2. Moisten the edge of the dough with water
  3. Close the gyoza and fold the edges into 3 or 4 creases
• Frying
  1. Heat up a little oil in a frying pan
  2. Fry gyoza until the bottom is slightly brown
  3. Add water to frying pan to about half the height of the gyoza
  4. Optionally cover with lid to steam
  5. Fry until the water has evaporated
• Serve with soy sauce and vinegar. Add chilli oil if you so desire.