Pork & Cabbage Rolled Gyoza

Slice Cabbage finely, add Salt and massage, then set aside for 10 minutes while you are preparing other ingredients. Lightly squeeze to remove excess salty water.

Combine Cabbage, Pork Mince, Spring Onions, grated Ginger and Garlic, and the seasonings and Potato Starch, then mix well until combined evenly.

Place a Gyoza skin on a flat surface and moisten the edge furthest from you with water. Place a tablespoonful of filling onto a Gyoza Skin, slightly spread sideways, roll up, and secure. Flatten slightly. Repeat with remaining filling.

Heat Oil in a frypan (non-stick pan recommended) over medium high heat, place Gyoza with sealed side facing up. Add 1/4 to 1/2 cup Water, cover with a lid and allow Gyoza to steam until Water is gone. Keep cooking until the bottom of Gyoza turned golden brown. *Note: Turn them over and brown the other side as well if you prefer.

Serve with the Dipping Sauce with Rā-yu (Chilli Oil).