Gyoza Japanese Dumplings

Method:

1. Prepare the cabbage first. Dice the cabbage finely and sprinkle a teaspoon of salt over and leave it for 10 minutes. After that, squeeze the cabbage with your hands to remove any moisture.
2. In a medium sized bowl combine mince, flat chives, cabbage, shiitake mushroom, ginger, soy sauce, sesame oil and salt and mix well with your hands.
3. Dry your hands. Place a Gyoza wrapper on one hand and put a teaspoonful of the mix in the center of the
   wrapper (please make sure your hands are completely dry otherwise the wrap will stick to your hands)
4. Brush the top half of the edge of the gyoza wrapper with cold water
5. Make a semicircle by folding the wrapper with contents in half (but donʼt close just yet). Using your fingers, pinch the open sides of the wrapper together and seal the top.
6. Place a large frying pan over medium-high heat, add two teaspoon of sesame seed oil and place gyoza
   dumplings (25 gyoza in a pan).
7. Add 50ml water / mushroom stock to cover the bottom of the pan, cover with lid and cook on medium heat for about 6-7 minutes or until dumplings are cooked.
8. Serve with dipping sauce and rice whilst hot!

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