Gyoza Dumplings

In a small bowl combine mince pork, grated ginger, light soy, sesame oil, finely chopped cabbage(optional), a pinch of salt and ground black pepper. Mix well, cover and set aside for half hour in the fridge.
Using a dumpling wrapper, scoop just enough of the mixture. Wet the edges with water and fold by pressing both edges to seal. Repeat until you've done them all.
Using a non stick pan arrange gyoza and add oil and a little bit of water for steam. Cover and let it cook until the water dries out and the oil will fry and make the gyoza crispy underneath.
Serve hot with dipping sauce of your choice.
ENJOY!