Mince cabbage and Chinese chieve.
Combine all the ingredients with cesami oil and soy sauce in a bowl.Mix well.
Place a table spoon of mixture on a sheet of gyoza skin.
With a gyoza skin in the palm of one hand, spoon a small amount of the mix into the centre of the skin. Dip your finger in some water and moisten the edge of the skin to make it easy to seal.
Fold the filled gyoza skin in half and pinch at the top to seal it. Now start folding over the skin on the side facing you and pleating it together to achieve an effect like a folding fan.
Heat the oil in a frying pan and place each gyoza.Fry them until they become crispy and golden.
Add a hard cup of water in the pan and steam them for 7minutes.
