1
Finely chop the cabbage and spring onion and grate the ginger and garlic.
2
Combine all of the ingredients with the pork and mix by hand until combined. Taste by frying off a small peice.
4
In a frying pan, add a small amount of oil and evenly distribute it before lining with the dumplings. Fry until golden and crispy on the bottom and then add a tablespoon of water and steam with the lid on.
5
Once the water has evaporated and the gyoza are cooked through (3-4 mins), flip onto a plate.
6
Serve with soy sauce, vinegar and chilli oil.
