Preparazione

1. 1

   Chop the cabbage very finely, mix with a pinch of salt and let it sit for ten minutes, then squeeze out the liquid firmly.

2. 2

   Knead the pork with the squeezed cabbage, finely chopped spring onions, crushed garlic, grated ginger, soy sauce and sesame oil into an even filling.

3. 3

   Place a teaspoon of filling in the centre of each wrapper, brush the edge with water, fold over and pleat the front edge to form a half-moon.

4. 4

   Heat the neutral oil in a pan and set the gyoza in flat side down until the bottoms turn golden brown and crisp.

5. 5

   Carefully pour in about one hundred millilitres of water, cover with a lid at once and steam the gyoza until the water has evaporated and the filling is cooked through.