• Put the spring onions, cabbage, garlic and ginger into a food processor and blitz to a fine mix
  Ginger, peeled and chopped, 6 Spring Onions, 3 Cabbage Leaves, 2 Garlic Cloves
• Add the soy sauce, oyster sauce, rice wine and sesame oil and blitz again, before adding the mix into a bowl with the pork and combine together. Place it in the fridge, to chill until you are ready to use it.
  2 tsp Soy Sauce, 2 tsp Oyster Sauce, 1 tsp Rice Wine, 200 g Pork Minced, 4 tsp Sesame Oil
• Place the cornflour on to a plate. Holding the gyoza pastry in your hand and place a heaped teaspoon of the filling into the centre.
  2 tbsp Cornflour
• Using a small bowl of water, wipe around the edge of the pastry. Bring the edges together and pinch little pleats along one side. You can then press each pleat against the flat side opposite. Ensure that you seal each pleat and try to keep the filling in the centre. Once completed, place each dumpling onto the plate dusted in cornflour

Cooking Instructions

• There are two ways to cook this little dumplings.

  Heat a little oil in a frying pan and cook them for a coupe of minutes on each side to add some colour and then add a good splash of water to the pan, cover and cook for a further 4-5 minutes.
  Oil
• Alternately, you can steam the dumplings for around 5-7 minutes.

Dipping Sauce

• Simply add all of the ingredients into a bowl and mix together.
  1 tsp Sesame Oil, 4 tbsp Soy Sauce, 2 tbsp Rice Vinegar