Some of the tastiest Japanese treats you'll gobble down, but did you know these were originally from China? The Japanese gyoza tends to have slightly thinner skin and a bit of a garlic kick to them. Yaki gyoza are pan fried, but you can eat them steamed or boiled in soup. We had a Japanese themed dinner with friends and this was our contribution. Read on for the recipe.

Ingredients
- 250g pork mince
- 1 cup finely diced cabbage
- 3 finely diced spring onions
- 5 shitake mushrooms
- 2 cloves of crushed garlic
- a little finely grated ginger
- 2 tsp sesame oil
- 1 tsp corn flour
- 1 tsp light soy sauce
- ½ tsp salt
- ½ tsp sugar
- a little white pepper
- gyoza skin

Prepare and add all the ingredients above into a mixing bowl (except for the gyoza skin). Mix and combine thoroughly together.

Place a heaped teaspoon full of the mixture onto the middle of one gyoza skin. Dip a finger into some cold water and wet the edge of the pastry in a semi circle. Starting at one side, crimp the pastry by pinching and folding. Continue to do this along the edge of the pastry until you reach the other side, forming a half circle with crimps. Alternatively, fold the pastry into a half circle and then make crimps along the edge.



Heat up a pan over medium heat. Add a few teaspoons of oil and place the gyoza in the pan and fry until one side turns golden brown (this should take roughly three minutes). You may wish to flip the gyoza and lightly fry the other side as well.

Then get a tablespoon of water and add directly into the pan. Cover with the lid immediately to preserve the steam. Repeat this step once more after a couple of minutes. The gyoza pastry should become a little translucent when ready. If not, repeat the steaming step once more.

Serve with a mixture of red vinegar and light soy sauce. Enjoy!