Gyoza with Pork and Soy Sauce

For the Dough

• • --- 500g flour
• • --- 250-300ml water
• • --- 1 teaspoon salt
• • --- Cornstarch for rolling out dough

For the Filling

• • --- 350g ground pork
• • --- 100g finely chopped cabbage
• • --- ½ bunch finely chopped spring onion
• • --- 2 cloves finely chopped garlic
• • --- 1 tablespoon finely chopped fresh ginger
• • --- 1 tablespoon soy sauce
• • --- 2 tablespoons mirin (rice wine)
• • --- 1 tablespoon cornstarch
• • --- 1 tablespoon sesame oil
• • --- 1 ½ tablespoons sunflower oil
• • --- ¼ cup (60ml) water
• • --- ½ teaspoon salt
• • --- ½ teaspoon pepper

For the Soy Sauce Dip

• • --- 3 tablespoons (35ml) soy sauce
• • --- 3 tablespoons (35ml) rice vinegar
• • --- ½ tablespoon sesame oil

For the Dough:

1. 1. Mix all ingredients and knead until you have a soft dough.
2. 2. Cover it.
3. 3. Set it aside to 'rest' for about 20 minutes.

For the Filling:

1. 1. Finely chop the cabbage, add salt, and mix well. Leave it in a bowl for 5 minutes, then immediately transfer to a colander and press to remove excess water.
2. 2. Return it to the bowl, add the ground pork and the remaining ingredients. Add the cornstarch, soy sauce, and sesame oil.
3. 3. Mix well and refrigerate for 15 minutes.

For the Gyoza:

1. 1. Roll out the dough into a thin sheet and cut out small rounds (gyoza wrappers) with a diameter of about 8–9 cm. Take a small wrapper and hold it in your palm. Place about one teaspoon of filling in the center, no more, otherwise it won't close properly.
2. 2. Lightly moisten the edges with a little water. This acts like 'glue'. Fold the wrapper in half. Keep one side straight and with the other, start from the center towards the edge to create small pleats.
3. 3. Press each pleat towards the opposite side, working from one end to the other until it's completely sealed. Usually, 4–6 pleats are formed. Press firmly to seal it and prevent it from opening during cooking. The bottom should remain flat so it stands properly in the pan.