Gyoza

Chop down the Napa Cabbage (1/2), and add it to a bowl together with Salt (to taste).

Pick up portions of the cabbage using your hands and squeeze out the excess water, then transfer this into an empty bowl. Repeat until all of the cabbage is strained.

In a large mixing bowl, add the Pork (1.1 lb), cabbage and Chinese Chives (1 bunch). Then add in the Fresh Ginger (1), Garlic (1 clove), Soy Sauce (2 Tbsp), and Mirin (2 Tbsp). Mix everything together.

Place an individual Dumpling Wrappers (1 pckg) into the palm of your hand and using a tablespoon, scoop out a spoonful of the pork mixture and place it in the centre.Dip your index finger into a small dish of water and spread the water on the edge of one side of the wrapper. Then, fold the wrapper over and create small pleats, starting from the center of the wrapper and folding down either side.

Once you have finished wrapping them all up, put a large fry pan on the stove on medium heat. Add up to Vegetable Oil (as needed) and create a line of Japanese Gyoza in the center. Put the lid on the frying pan and cook for 2 minutes.

To make the dipping sauce, mix together the Distilled White Vinegar (1/3 cup), a generous drizzle of Soy Sauce (2 Tbsp) and a few drops of Chili Oil (to taste). Mix together well using a spoon and pour into as many small sauce plates as you need for serving.

Remove the Japanese Gyoza from the pan and serve on a long plate or in individual dishes with the dipping sauce.