Gyoza

For gyoza, first blanch the Chinese cabbage leaves briefly, squeeze firmly and cut into small pieces. Wash the leeks and chop them like the Chinese cabbage. Peel and finely grate ginger and garlic. Mix Chinese cabbage, leek, minced meat, ginger, pepper, salt, garlic and soy sauce.

Place the pastry sheets on top and put some of the filling in the center of each. Lightly moisten the edge of the pastry sheet and press the edges together to form a half moon.

Heat oil in a frying pan and fry the gyoza over medium heat for 2-3 minutes until the underside is golden brown. Then add the water and cook in the covered frying pan until the water has evaporated.

For the dipping sauce, mix the soy sauce with rice vinegar and garlic. Arrange gyoza with sauce and serve.

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