Pork & Wombok Gyoza

Chop the Wombok finely and massage 1 to 2 teaspoons of Salt into the Wombok, then leave it stand for a while. Squeeze the Wombok to remove salty water from the vegetable.

Combine Pork Mince, Wombok, finely grated Ginger and Garlic, and the other optional ingredients, add some salt, and mix them very well until it gets pasty texture.

Put some of the filling onto a Gyoza Skin, moisten the edge of the skin with water, fold the edge about 5 times and close.

Heat Oil in a frying pan (non-stick recommended) over medium high heat, place Gyoza.

Add 1/2 cup water, cover to allow Gyoza to steam until the water is gone. Keep cooking until the bottom of Gyoza turned golden brown.

Serve with Ponzu withh Rāyu (Chili Oil). *See 'Dipping Sauce' recipes at http://www.hirokoliston.com/dipping-sauce/