• Finely chop the cabbage and spring onion. Mince the garlic and grate the ginger. place in a dish with the pork mince.
• Add the spices, soy and sesame oil, and mix thoroughly.

Folding the Gyoza

• Place a dumpling wrapper on your palm and add the filling in the centre of the wrapper. Dip your finger in the water and lightly wet the edge of the dumpling wrapper. Pinch the wrapper in the middle and crimp the edges on one side, repeat on the other. Seal the wrapper then place it on a non-stick flat surface. Repeat to make all your dumplings.

Steamed Method

• Place non-stick materials such as cabbage leaves or baking paper in a steamer and place the gyoza on it. Make sure the gyoza are not touching each other. Put the lid on. Place the steamer over a saucepan of boiling water and cook the gyoza for 6-12 minutes on medium-low heat.
• When cooked the gyoza should look slightly translucent Serve immediately.

Pan Fried Potsticker Method:

• In a well-heated pan, add some cooking oil. Place your dumplings and cook over medium-high heat until the bottom of the gyoza is golden brown (2 to 3 mins). Reduce the heat to medium to medium-low.
• Add the water (1/4 cup) and put the lid on to cook with the steam. This will ensure the meat is thoroughly cooked without burning. Your gyoza should be ready to eat when most of the water disappears from the pan (about 5 mins).

Optional - Add a Crispy Lattice

• Make a cornstarch slurry by mixing cornflour and water together.
• Add the slurry around the dumplings, not directly over the top. Immediately cover with a lid. Steam for 4-5 minutes. Remove the lid and serve.

Serve the gyoza while hot, in a broth or with a dipping sauce or soy sauce.