Traditional Asian Pork Gioza recipe

Chop the spring onion and Chinese cabbage.

Put minced pork, garlic, ginger, soy sauce, salt, sugar, cornstarch, and sesame oil in a bowl. Mix well.

Add the spring onion and Chinese cabbage and mix again.

Cover with cling film and chill in the refrigerator for about 20 minutes.

To make the stuffing, take a piece of gyoza dough in the palm of your hand and place a teaspoonful of filling in the centre, wet the outside of the dough with your fingers, fold it in half and close with your fingers.

To cook, pour a dash of vegetable oil into a frying pan and place the gyozas.

When they are toasted on the bottom, add a sesame oil drizzle and water to cover the bottom.

Cover the pan and cook until the water evaporates (about 8 to 10 minutes).

Mix the soy sauce, rice vinegar and a little sesame oil in a small bowl and stir well.

Once the water in the pan has evaporated, the gyozas should be toasted and crispy on the bottom and soft on the top. Enjoy!