Pork, Prawn and Cabbage Gyoza

12oz pork mince
80z prawn meat (cleaned and chopped finely)
2 cups wombok finely chopped
3 tsps crushed garlic
3 spring onions finely chopped
2 tsps fresh ginger, grated
2 tbsps white wine vinegar
1 tbsps low sodium soy sauce
1 tsp caster sugar
Ground pepper
2 packets of gyoza wrappers

Dipping Sauce
1/3 cup rice wine vinegar
1/4 cup tamari soy sauce
2 tbsps hot sauce
1 chopped spring onion
1 tsp crushed garlic
Mix together and place into serving bowls

Add all the ingredients into a large bowl and mix with your hands until well combined.
Place in the fridge covered for 30 minutes. Drain any excess liquid.
Take a teaspoon of mix and place it into the wrapper, wet the edges with a little water and shape as desired ( check out you tube lots of helpful videos if you get stuck)
Continue until all the wrappers and filling have been used.
Place on wax paper in the fridge until they harden up and if not cooking place in freezer bags and freeze until you want to use them.
If cooking straight away, in a non stick pan heat 1 tbsp vegetable oil and add the gyoza so they do not touch each other.
Once the bases are crispy add 3 tbsp of boiling water to the pan (be careful it will spit) and add a tight fitting lid. Steam until the water has evaporated and the bottoms of the gyoza are crispy and serve straight away with the dipping sauce.

You can make the wrappers yourself as it is essentially flour and water, then roll out and cut out with a cookie cutter but to be honest I have done it with both and there is no significant difference taste wise so do what is best for you and your time.

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