Gyoza

1.Combine mince, cabbage, garlic, ginger, mirin, soy and sesame oil in a large bowl.

2.Place wrappers on a flat work surface. Spoon a heaped teaspoon of mince mixture onto the centre of each wrapper. Brush edges of wrapper with water, then fold wrapper over to form a semicircle and enclose filling. Forming small pleats, press edges to seal. Place on a plate.

3.Heat half the vegetable oil in a large non-stick frying pan over moderately high heat. Add half the gyoza. Cook, covered, for 2 minutes. Turn gyoza; reduce heat. Add 1/3 cup hot water to pan. Cook, covered, for 2-3 minutes more or until gyoza are brown and sticky. Wipe pan clean. Repeat with remaining oil and gyoza.

4.Arrange gyoza on a plate; top with onion. Serve at once with extra soy sauce.