Step 1

Combine cabbage, pork, onion, egg, sauce, sake, sesame oil, sugar and pepper in medium bowl. Cover; refrigerate 1 hour.

Step 2

Place one heaped teaspoon of pork mixture in centre of one wrapper; wet edge around one half of wrapper. Pleat to seal. Repeat with remaining pork mixture and wrappers.

Step 3

Cover base of large frying pan with water; bring to the boil then add gyoza, in batches. Reduce heat; simmer, covered, 3 minutes.

Step 4

Heat vegetable oil in same cleaned pan; cook gyoza, one side only, uncovered, in batches, until browned and slightly crisp. Drain on absorbent paper.