pan-fried gyoza with crispy lattice coating

Ingredients
250 g pork mince
1 cup of shredded cabbage
1 cup of spring onion
1 tbsp soy sauce
1 tbsp sake
1 tbsp sesame oil
1/2 tbsp ginger juice
1 tsp salt
A pinch of pepper
30 sheets of store-bought gyoza wrappers
1 tsp corn starch
1/2 cup of water
Instructions

1. Mix the pork mince, shredded cabbage, spring onion, soy sauce, sake, sesame oil, ginger juice, and salt and pepper together in a bowl.
2. Spoon about a tablespoon amount of the mixture into the centre of a gyoza wrapper and fold it while pinching the sides together to close the gyoza. Repeat this step till all the filling is gone.
3. Heat some oil in a fry pan over medium heat and place the gyoza in the pan and let it cook.
4. Mix the corn starch and water together and once the gyoza is slightly browned on the bottom, pour the corn starch and water mixture into the pan.
5. Put a lid on the pan to steam the gyoza for about 5 minutes.
6. Take the lid off and let the water evaporate so the cornstarch mixture can form a crispy lattice.
7. Turn off the heat and serve the gyoza on a plate with the bottom up.

FULL RECIPES

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