Pan-Fried Pork Gyoza from Tokyo Cult Recipes by Maori Murota

Ingredients

• 200 g (7 oz) minced (ground) pork belly
• 2 teaspoons salt
• ⅛ Chinese cabbage, roughly chopped, or 4 leaves white cabbage
• 300 ml (10½ fl oz) water
• sunflower and toasted sesame oil, for frying
• 1 packet (about 25–30) gyoza wrappers
• 1 garlic clove, very finely chopped
• 2 cm (¾ in) ginger, very finely chopped
• 1 onion, very finely chopped
• freshly ground pepper
• 1 tablespoon oyster sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon sake
• 1 tablespoon soy sauce
• 6 tablespoons soy sauce
• 6 tablespoons rice vinegar
• 1 teaspoon sugar
• 1 tablespoon sesame oil