Gyoza

One cup chopped Chinese Cabbage

110 grams/ 4 oz pork

¼ tbsp salt

1 tbsp minced ginger

1 tbsp minced garlic

2 tsp light soy sauce

1 tbsp sesame oil

1 egg

Gyoza wrappers (find these in Chinese shops)

cooking oil

¼ cup water

soy/vinegar dipping sauce

Mix diced Chinese Cabbage with salt and squueze to drain excess water.

Add pork, ginger, garlic, light soy sauce, sesame oil and mix then add egg and mix further.

Assemble Gyoza with dumpling wrapper by placing a spoonful of pork mixture into middle of wrapper and seal edges with a dab of water and pinch edges.

In a non stick pan add oil, gyoza and ¼ cup water and cook covered 6 to 8 minutes or until water has evaporated. Make sure bottom of Gyoza is crispy.

Serve with soy/vinegar dipping sauce.

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