Ingredients

· 200 g pork

· Half napa cabbage

· 2 tbsp toasted sesame oil

· 1 tsp sugar

· Peanut oil

· 2 tsp light soy sauce

· 1/2 tsp dark soy sauce

· 1 tsp oyster sauce

· 1 egg

· 1 spring onion, sliced into small rings

· 1 tsp pepper

· 5 g ginger, cut into strips

· 1 tsp Sichuan peppercorns

· 1/2 leek, sliced on the diagonal

· Gyoza wrappers (thawed)

Preparation

1. Mix the ginger strips, Sichuan peppercorns and leek, and add 150 ml boiling water. Let steep for 20 minutes.

2. Cut the napa cabbage into strips and mix with 3–4 tsp salt. Let sit for 10 minutes. Then squeeze the liquid out of the cabbage.

3. Mix the meat, soy sauce, pepper, egg, oyster sauce and 1/2 spring onion in a bowl, and add the napa cabbage.

4. Add 1/3 of the water from step 1 and stir well. Repeat 3 times.

5. Add sesame oil and mix one last time.

6. Place the filling in a gyoza wrapper and fold. Tip: Dip your finger in a bowl of water and moisten the outer edge of the gyoza wrapper to remove the flour so it sticks together better.

Dip (Traditional Chinese) – Adjust to taste

· Light soy sauce

· Spiced vinegar

· Chili oil

· Sesame oil

· Minced garlic