HANDS ON:
1 Chop the cabbage, spring onion and ginger. Then add salt to the chopped cabbage to enhance the flavour. To mince the ginger, peel it and cut it into slices to mince later.
2 Dehydrate the cabbage by draining it in a napkin. This will ensure that the dough is not wet, which is very important.
3 Chop the prawn tails into small bites that you can taste. Cutting the tail into 4 pieces may be enough.
4 Add the ginger, spring onion, cabbage, meat and prawn tails.
5 Then add salt, oil and pepper to the mixture to taste. You should also add soya and sprinkle cornflour.
6 Mix everything together with your hands to prepare the gyoza filling.
7 Carefully spread the mixture and moisten the ends of the dough with your finger.
8 To make the closure of the gyoza, fold it like a patty and lay the first dough on top of the second in small pinches.
9 Place the gyoza in a frying pan on the side opposite the seal until golden brown.
10 Once it has coloured, add boiling water and cover the pan so that it can steam inside the pan.
11 Then add the sesame oil. Be careful to stir from time to time so that the base does not burn.
12 When ready, plate in an eye-catching way and place a bowl of soy to dip into before each bite.
