2 spring onions
¼ white cabbage
1 garlic clove
dice-sized piece of ginger
4 tbsp soy sauce
1 packet gyoza wrappers
1 tbsp groundnut oil
1 tbsp soy sauce, for frying
For the dipping sauce
1 tbsp sesame oil
2 tbsp rice vinegar
3 tbsp soy sauce
Blend the prawns, spring onions, cabbage, garlic and ginger in a food processor with the soy sauce.
Fry the mixture in a frying pan for two minutes.
To make each dumpling, hold a gyoza wrapper in the palm of your hand and add one teaspoon of the filling mixture.
Wet the edges with a little water and seal the dumpling, pinching along the edges to create a fan or parcel shape.
Heat the groundnut oil in a pan with a lid.
Place the parcels in the pan, add five tablespoons of water and one tablespoon of soy sauce and cook for four minutes with the lid on. Or alternatively use a bamboo steamer.
Mix the dipping sauce ingredients together and serve.