1. Mix the sauce ingredients with 2 tablespoons of hot water and set aside. 2. Mix beef, tamari, oils, ginger, chives and cabbage. 3. Place 1 heaped teaspoon on each wrapper, brush the edges with water and fold over. Use your fingers to crimp the edges and stand - crimped edge up - on a lined tray. 4. Heat a thin layer of oil in a pan until nearly smoking, then take off heat and arrange gyoza, touching, in a circular pattern. 5. Cook over med heat for 1-2 minutes until base is browned, drizzle with 125ml hot water, cover and cook another 3-4 minutes - not letting the pan cook dry. 6. Remove from heat, uncover and let stand for a couple of minutes so gyoza come away from pan. 7. Invert them onto a plate and serve topped with shredded spring onion and ginger alonside the dipping sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
