Gyoza (grilled meat wraps)
1 pack gyoza wraps
300g minced pork
25g chopped Chinese cabbage leaves (about two handfuls)
2 white onions
1 clove garlic
1 tablespoon grated ginger
½ teaspoon sugar
1 bunch fresh coriander
Dried chilli flakes
Mixed seed oil
Put the meat, cabbage, one chopped onion, ginger and crushed garlic into a bowl. Season with salt, pepper, sugar and a tablespoon of soy sauce.
Mix well and cover the bowl with plastic wrap and leave it to rest in the fridge for half an hour.
Fill each gyoza wrap with a teaspoon of the filling.
Brush the edges with a little water, and then close the wraps, making little folds on one side.
Steam the wraps for 5 minutes, and then grill them in a pan with a little oil.
Prepare the accompanying sauce by mixing the following in a bowl: two coffee cups (small Italian size) of soy sauce, two tablespoons rice vinegar, one tablespoon sesame oil and the dried chilli flakes to taste.
Serve the gyoza wraps with the sauce and a sprinkling of chopped onion and coriander.