Step 1

1. Cook the cabbage in simmering salted water for one minute, drain and rinse under cold running water, pat dry and finely chop.

Step 2

2. Combine with  pork, spring onions, garlic, ginger, soy sauce, sugar, pepper and sesame oil, mixing well by hand.

Step 3

3. Lay out  wrappers. Run a finger dipped in water along  half of the outer rim of each wrapper. Place 1 tsp of filling in the middle and bring up the edges to join at the top. Pleat the top,  pressing firmly to seal.

Step 4

4. Heat the oil in a non-stick frypan and cook the gyoza in batches until the bases are golden brown, about one minute.

Step 5

5. Pour 150ml hot water down the side of the pan, cover and steam over low heat until the water dries up, about six minutes. Uncover, and allow the gyoza to fry for one minute until crisp and brown-bottomed.

Step 6

6. Combine dipping ingredients and serve alongside.