500g pork mince
1 cup very finely chopped cabbage
1 tbsp tamari soy sauce
1 tbsp sesame oil
1 pack gyoza wrappers (or homemade if you prefer)
8 tbsps rice wine vinegar
8 tsps tamari soy sauce
3 tsps grated ginger
2 cloves garlic grated
3 spring onions sliced
2 tbsps sesame oil
In a fry pan with veg oil, fry the gyoza to brown and crisp the base.
Pour in enough hot water to line the bottom of the pan and put a lid on. Steam for 6 to 8 minutes.
Remove the lid and add a little veg oil to rekrisp the bottom.
Serve with shredded cabbage, chilli, spring onions and dipping sauce.
Place all the ingredients into a jar and shake well.