Directions

To Prep

1. Combine the pork, cabbage, spring onion, egg, soy sauce and chilli oil.
2. Fill each gyoza wrapper with a teaspoon of the mixture, folding both sides up to form a semi-circle, pleating at the top to seal.

To Cook

1. Heat the oil in a non-stick fry pan and arrange gyoza in close rows. Fry over medium heat for 2 mins, or until the bottoms are golden.
2. Add the water, cover the pan and cook for 3 mins until wrappers are translucent. Uncover and continue cooking until the bottoms are again crisp.
3. Serve the gyoza with soy sauce mixed with chopped spring onions. Arrange on the plate with more of the chilli oil drizzled around.

NB: Gyoza wrappers are similar to Chinese wonton wrappers and can be replaced with wonton wrappers if gyoza wrappers are unavailable.