- 150g (5oz) pork mince
- 100g (3½ oz) finely shredded cabbage
- 2 spring onions, trimmed and finely chopped
- 1 garlic clove, crushed
- 2tsp Japanese soy sauce, plus extra to serve
- 2tsp sake
- 1tsp sesame oil
- ½tsp caster sugar
- Pinch of ground white pepper
- 24 gyoza (or gow gee) wrappers
- 1-2tsp peanut oil
- 60ml (2fl oz) water
- Combine the pork, cabbage, spring onions, garlic, soy sauce, sake, sesame oil, caster sugar and pepper in a medium bowl.
- Place a gyoza wrapper on a clean work surface. Spoon a heaped teaspoonful of pork mixture onto the centre of the wrapper. Brush the edge with a little water.
- Fold over to enclose the filling. Use your fingertips to pleat the edge 4-5 times. Place on a plate. Repeat with the remaining pork mixture and wrappers.
- Heat the peanut oil in a large frying pan over a high heat until just smoking. Remove from the heat. Arrange the gyozas in the pan in batches and return it to the heat. Cook for 2 mins, or until the bases of the gyozas are golden, then sprinkle water evenly over them. Cook, covered, for 3-4 mins or until the gyozas are cooked through and the water evaporates.
- Remove the gyozas and leave to rest for 2 mins. Serve with soy sauce.