Step 1

Place the cabbage into the TM bowl and pulse on Turbo 3-4 times (scraping down after two pulses) - the cabbage should be very finely sliced.

Step 2

Remove the cabbage from the bowl and place into a strainer. Squeeze out any excess liquid and then return to the bowl.

Step 3

Add the pork mince, crushed garlic, ginger, soy sauce, sesame oil and caster sugar.

Step 4

Mix on Reverse Speed 3 for 10 seconds.

Step 5

Scrape down the sides of the bowl and repeat for a further 10 seconds (the mixture should be completely combined - if not, mix for a little longer - using the spatula to assist).

Step 6

Place 1 tsp of gyoza filling into the middle of each wonton wrapper.

Step 7

Wet the edges with water, fold one half on top of the other and press the edges together.

Step 8

Heat the sesame oil in a frying pan over a medium heat.

Step 9

Add the gyozas and allow to cook for 2-3 minutes or until golden on one side.

Step 10

Pour 1/4 cup of water over the gyoza's and place a lid onto the frying pan.

Step 11

Leave to cook for a couple of minutes or until the water has evaporated.

Step 12

Repeat the cooking process with the remaining batches.

Step 13

Serve immediately with a dipping sauce made from soy sauce, sweet chilli sauce and ginger, sesame seeds and Japanese mayo.