Gyoza – Recipe below… This recipe serves 2 people INGREDIENTS 100g Pork mince 1/4 small cabbage 1 bunch of garlic chives 1/2 tsp minced garlic 1/2 tsp sesame oil 1 packet gyoza (dumpling) skins Dipping Sauce: 2 tsp Soy sauce 2 tsp Sesame oil (1 tsp per person) METHOD Chop the cabbage finely and add salt and pepper Drape a tea towel over a bowl and put the chopped cabbage into the centre of the towel. Wrap the towel around the cabbage and wring out the water into the bowl. Add some pepper and salt to the pork mince according to your taste. Add 1/2 tsp sesame oil and 1/2 tsp minced garlic to the pork and mix by hand. Chop the chives finely. Add the cabbage and chives to the pork mince and mix well. Take one gyoza skin and place a portion of the mixture (about 1 heaped tsp) on the skin. Dip one finger in water and use it to wet the edge of the skin around half its circumference. Close the skin by folding it in half. Seal it by squeezing the wet edge against the dry edge. Repeat until all the mixture is used. This should make about 16 gyoza. The exact number depends on how much filling you put in each dumpling. Cooking: Prepare 1/2 cup of water and keep it handy before you start cooking. Use a large flat frying pan. Put a small amount of cooking oil in the pan and place it on a medium-high heat. When the pan is hot, put the gyoza in and spread them evenly. It may be necessary to cook them in two or more batches. Brown the gyoza lightly on both sides – pressing them down …