200g Pork mince

200g Green cabbage

1 pack (20 g) Chives

1 pack (30 sheets) Dumpling wrappers

I usually use "Gow Gee Pastry". You can buy at Woolworths.

A pinch of salt & pepper

1 teaspoon minced garlic

1 teaspoon sesame oil

Grated ginger if you like.

Gyoza dip/sauce

3 table spoon vinegar

2 tablespoons of Japanese soy sauce

1 teaspoon of sugar and sesame oil.

Finely chop the cabbage and chives then put everything (including sesame oil) into a bowl mixed well.

Next, you need to fold the gyouza. Please look at this movie.

"How to wrap Gyouza dumpling"

Add oil to the frying pan then put the gyoza into a line. Begin with them on a high heat (for few minutes)

Flip over couple of gyouza then if you can see light brown bottom it means they are ready to steam.

Add 150ml of hot water to the pan.

Cover with a lid, lower the heat and cook for 4 to 5 minutes then they are ready to eat!

Prepare gyouza sauce from recipe at the top of the page.

Gyouza are delicious with steamed rice!