Gyoza

34 Gyoza:

150g mince pork

90g chives, chopped

3 leaves of Chinese cabbage, sliced

1 Tbsp corn flour

2 Tbsp soy sauce

1 Tbsp oyster sauce

1 Tbsp sesame oil

34 gyoza (or gow gee) wrappers

Soy sauce, rice vinegar  (1:1) & chilli sauce

Scrunch filling ingredients together for a goog while until it turns sticky.

Take a wrapper and wet one edge with water on your finger.
Place a spoonful of filling in the centre of the wrapper & fold in half, adding 4 pleats to the rim along on side so it curls in.
Heat a lidded frying pan & oil lightly. Add gyozas and 150ml water and cover. Cook until water has mostly gone, about 5 minutes. Remove lid & cook another 3 minutes or until brown.