Serves 4 as a snack.

Ingredients §

• 500g Chinese cabbage (wombok)
• 1 tbsp salt
• 500g pork mince (not lean)
• 1 tsp ground white pepper
• 2 cloves garlic, finely chopped
• 1 tbsp ginger, microplaned
• 3 spring onions, finely sliced
• 2 tsp sugar
• 1 pkt gyoza skins
• Vegetable oil for cooking

Gyoza Dipping Sauce §

• 4 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp chilli oil

Method §

1. Finely slice the Chinese cabbage then toss with the salt and leave in a colander over a bowl for 15 minutes to let the water drain out.
2. Squeeze the remaining liquid out of the cabbage then mix well with the rest of the ingredients.
3. Lay out 6 wrappers at a time and put about 2 tsp of mix in the middle of each wrapper then fold in half and pleat to close.
4. Heat a saute pan to a medium to high heat then add a little vegetable oil.
5. Add the gyoza to the pan flat side down and cook for 4-5 minutes until the bottom is golden and crispy then add water to cover the bottom and place a lid on to steam the gyoza for 5 minutes.
6. Remove the lid and allow the water to evaporate so that the gyoza crisp up again.
7. Serve with the dipping sauce.

Notes §

• Handwritten annotations on the class sheet: substitute sansho (Japanese) pepper for the white pepper; cornflour optional in the filling mix (step 2); possible accompaniments — pickled cucumbers, sesame sauce.