How to prepare japanese gyoza

Put the flour, a pinch of salt and a tablespoon of oil in a large bowl

Add half a cup of water

Mix well until you have an elastic dough

Let the dough rest for half an hour

In the while prepare the sauce mixing soy sauce, half a cup of water, the sugar, rice vinegar, 1 teaspoon of ginger and cut chive. Let rest for one hour

Make the filling: gather in a bowl the minced meat, chopped cabbage (previously boiled for 5 minutes), 1 chopped spring onion, salt, 1 tsp sugar, 1 tsp sesame oil, 1 tsp ginger, 1 spoon of soy sauce

Mix well and the filling is ready

Stretch the dough with a rolling pin, it should be very thin. Cut circles of 8 cm diameter, you can use a cup

Using the gyoza mould prepare the dumplings putting 1 full tsp of filling in each gyoza

At the end you should have 20-24 dumplings

Put a spoon of oil in a large pan and accomodate the dumplings so they stand with the bottom on the pan. Cook till the bottom is gold

Then add half a cup of water, cover with a lid and cook until they absorb all the water, it will take 10 minutes

Let cook another 5 minutes till the gyoza are lightly browned

Arrange the gyoza in a plate and cover them with a couple spoons of sauce

Finally, enjoy!