Pork And Cabbage Gyoza - cooking recipe

Ingredients

250 g pork mince
100 g chinese cabbage, finely chopped
1 None spring onion, finely chopped
2 tsp soy sauce
1 tsp sesame oil
1 tsp ginger, grated
275 g packet gow gee wrappers
1 tbsp vegetable oil
1/3 cup teriyaki sauce

Preparation

In a large bowl, combine mince, cabbage, onion, sauce, oil and ginger.
Brush edges of a gow gee wrapper with water. Place a heaped teaspoon of filling in centre of wrapper. Make 5 pleats along one side at 1cm intervals. Join pleated side and flat side together, pressing to seal. Repeat with remaining wrappers and filling.
In a large frying pan, heat oil on medium. Add gyoza to pan and cook until undersides are golden brown. Reduce heat to low. Pour 1/2 cup water into pan. Cover and steam 2-3 minutes, until water evaporates.
In a small dipping bowl, combine teriyaki sauce and sesame oil. Serve with hot gyoza.