Gyoza With Soy Vinegar Sauce - LYNDEY MILAN

Combine pork, kecap manis, sugar, sake, egg, sesame oil, cabbage and onion in large bowl; refrigerate 1 hour.

Place one heaped teaspoon of the pork mixture in centre of one wrapper; brush one edge of wrapper with a little water. Pleat the damp side of wrapper only; pinch both sides together to seal. Repeat with remaining pork mixture and wrappers.

Cover base of large frying pan with water and bring to boil. Add dumplings, in batches; reduce heat, simmer, covered for 3 minutes. Using slotted spoon, remove dumplings from pan. Drain pan, dry thoroughly.

Heat vegetable oil in same pan; cook dumplings, in batches, un-pleated side and base only, until golden brown.

Serve hot with soy vinegar sauce.

For the soy vinegar sauce:

Combine all the ingredients in a small bowl.