Gyoza (Japanese Dumplings)

• 7 oz ground pork
• 2 oz Chinese cabbage, shredded
• 1 clove garlic, minced
• 1 tsp fresh ginger, finely grated
• 1 tbsp mirin (rice wine)
• 2 tsp soy sauce + extra, to serve
• 1 tsp sesame oil
• 24 None gyoza or wonton wrappers
• 1 tbsp vegetable oil
• None None sliced spring onion, for garnish

1. Combine ground pork, cabbage, garlic, ginger, mirin, soy sauce and sesame oil. Set aside.
2. Place wrappers on a flat work surface. Place 1 heaped tsp ground pork mixture in the center of each wrapper. Brush edges with water, then fold over to enclose filling. Forming small pleats, press edges to seal. Set aside.
3. Working in 2 batches, heat 1 1/2 tbsp vegetable oil in a large nonstick frying pan over medium-high heat. Add 12 gyoza. Cook, covered, for 2 mins. Turn gyoza, reduce heat and add 1/3 cup hot water. Cook, covered, for 2-3 mins, or until gyoza are brown and sticky. Wipe pan clean. Repeat with remaining oil and gyoza.
4. Arrange gyoza on a serving plate and garnish with spring onion. Serve immediately with reserved soy sauce.

ground pork, chinese cabbage, clove garlic, ginger, rice wine, soy sauce , sesame oil, wonton wrappers, vegetable oil, spring onion

Taken from recipes-plus.com/api/v2.0/recipes/24283 (may not work)