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Ingredients Pre-Made Gyoza Wrappers/Skins ¼ cabbage ½ onion 30g Negi Green Onion 30g Nira Garlic Chives Clove of Garlic 10g Fresh Ginger (or same amount as garlic) 18g Soy Sauce 15g Sesame Oil (plus more for frying)

Instructions First start off by preparing the vegetables for your Gyoza Tane (mixture) - cut ¼ of a cabbage into small pieces (you can leave some big pieces in for a nicer texture), and finely cut onion, negi green onion and nira garlic chives - add these all to a mixing bowl Grate ginger and garlic into the bowl and then add to the other vegetables In a separate mixing bowl add 140g of minced pork (I used 70g of a rough mince and 70g fine mince) - mix well. Add your vegetables from before and soy sauce, sesame oil and a pinch of salt and pepper, mix those all until thoroughly combined Now, take a gyoza wrapper and then place a spoonful of mix slightly off-center to the right on top. Fold the wrapper in half and pinch one end, keep in place with your thumb - use your index fingers to ‘crawl’ up the gyoza making 4-5 folds before securely pinching both ends of the gyoza - repeat for the rest of your mix In a frying pan, add a tbsp of sesame oil and while heating to a medium high add your gyoza in a circle pattern Wait until all of the Gyoza start to turn a nice golden brown on the bottom and then add 50ml of water, put a lid on the pan and let steam for 3 minutes Once the gyoza has steamed for 3 minutes, take off the lid and give the pan a shake to make sure nothing has stuck, then keep frying on medium until all liquid has dissolved Take a large plate and place on top of the frying pan, then flip them over Enjoy your Gyoza with a simple ‘tare’ sauce - 1:1 soy sauce and vinegar!