• 150g pork mince
  • 1 cup finely shredded wombok (Chinese cabbage)
  • 2 green onions, trimmed, finely chopped
  • 1 garlic clove, crushed
  • 2 tsp Japanese soy sauce
  • 2 tsp sake
  • 1 tsp sesame oil
  • 1/2 tsp caster sugar
  • Pinch of ground white pepper
  • 24 gyoza or gowgee wrappers
  • 2 tsp peanut oil
  • 1/4 cup (60ml) water
  • Japanese soy sauce, to serve
  • Combine the pork, wombok, green onion, garlic, soy sauce, sake, sesame oil, caster sugar and pepper in a medium bowl.
  • Place a gyoza wrapper on a clean work surface. Spoon a heaped teaspoonful of pork mixture onto the centre of the wrapper. Brush the edge with a little water. Use your fingertips to pleat the edge 4- 5 times. Fold over to enclose the filling. Place on a plate. Repeat with remaining pork mixture and wrappers.
  • Heat the peanut oil in a large frying pan over high heat until just smoking. Remove from heat. Arrange dumplings over the base of the frying pan. Return to the heat and cook for 2 minutes or until the base of the dumplings are golden. Sprinkle water evenly over the gyozas. Cook, covered, for 3-4 minutes or until gyozas are cooked through and the water evaporates. Remove from heat and set aside for 2 minutes.
  • Place on a serving platter. Serve immediately with soy sauce.