Easy Gyoza – Japanese Pork Dumplings

Place the pork mince, chopped cabbage, spring onion, soy sauce, sesame oil, ginger, sugar and garlic salt into a large mixing bowl. Add any extra seasonings to your taste, such as optional spoonful of red miso paste if you're including it. Mix with your hands until the ingredients are nicely combined.

Take a gyoza wrapper in one hand and top with a spoonful of filling into the centre (around 1 tbsp, but adjust to suit the size of your wrappers if needed). Using your finger, dab a small amount of water all around the edge of the wrapper. This will be your glue.

Fold the wrapper over the filling to make a semicircle, pinch one corner to seal, then gather more of the wrapper and overlap slightly to make a dart, pinch gently to seal. Continue until the gyoza is fully sealed (about 4 darts), then repeat for remaining gyoza. Alternatively use a dumpling press.

For an easier fold, simply fold the wrappers over and seal into a half moon shape, then tap the straight edge on your work surface to create the flat bottom for frying.

Heat the sesame oil in a large flat frying pan. Add the gyoza and fry on high heat until the bottoms turn a toasty golden brown (1-2 mins).

Reduce the heat to low and add around 1/4 cup water into the pan. Cover and steam the gyoza on low heat until all the water has evaporated and the gyoza are cooked through (around 2-3 mins).

Choose your favourite sauce ingredients, add them into a small dipping bowl, stir and serve alongside the cooked gyoza dumplings.