1 1/2 cups green cabbage, very finely chopped
1 tsp salt, separated
1 lb / 500g ground pork (mince) (fattier the better)
1 cup garlic chives, finely chopped (Note 1)
1 garlic cloves, crushed
1 tsp ginger, grated
1 tsp sesame oil
1 tbsp cornstarch / corn flour
2 tsp soy sauce
1 tsp cornflour (cornstarch) – for tray
40 – 45 round wonton (gyoza) wrappers (Gow Gee wrappers) – 1 1/2 packets (Note 2)
3 tbsp vegetable oil (or other cooking oil)
Rice wine vinegar
Chili oil (Rayu is Japanese chili oil)
Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
Place remaining Filling ingredients (including remaining 1/2 tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl.
Use your hands to mix the Filling.
Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.
Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).
Place 1 slightly heaped tbsp of Filling on the wrapper. Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers. (See video for demo)
Heat 1 tbsp oil in a large skillet (that has a lid) over medium high heat.
Place about 12 gyoza in rows, slightly overlapping each other. Cook until the underside is light golden, then pour 1/3 cup of water around the gyoza and place the lid on.
Cook until the water has completely evaporated (so the golden underside is not wet and soggy) and the wrapper is slightly translucent on top – about 3 to 4 minutes. (See video)
Use an egg flip to transfer onto a plate upside down i.e. golden side up.
Serve with Dipping Sauce.
Serve each ingredient separately so people can mix according to their taste. I use about equal portions of soy sauce and vinegar with a generous splash of chili oil.