Homemade gyoza

If you're using a dried chinese mushroom, you should first soak it in hot water until it has softened.

Making the filling - 20 minutes

Wash and finely chop the chinese cabbage. If the ingredients are too large, folding will be more difficult.

Peel and finely grate the garlic clove and ginger. Finely chop the spring onion and mushroom.

Mix the minced meat with cabbage, garlic, ginger, spring onion and mushroom. Season with sake, sesame oil, soy sauce, pepper and salt.

Finishing the gyoza - 40 minutes

Add a spoonful of filling into the centre of a round dumpling wrapper. If you made the wrappers yourself, there's probably no need to wet the edges with a bit of water.

Fold the edges together and press it. Folding the edge slightly from the outside to the inside. Then press it well again and repeat for the remaining dumplings.

You can also freeze the gyoza if you are not going to serve all 24 of them at the same time. Do this after folding when they are still raw.

Heat a little bit of sunflower oil in a large skillet. Fry the gyoza for a few minutes and then add a small splash of water. Place the lid on and turn down the heat.

Steam the gyoza for about 5 minutes. Then remove the lid from the skillet and let the water evaporate. The gyozas are ready when the bottom is beautifully golden brown.

Drizzle with a little sesame oil and serve immediately. Serve with a simple dipping sauce, mix soy sauce with sesame oil and a little sambal or red pepper taste to taste. Enjoy!