150g round cabbage
1 tsp salt
300g minced pork
3 stalks spring onions, finely sliced
1 tsp minced ginger
1 tsp minced garlic
2 tsp light soy sauce
1 tsp Shaoxing wine
1 tsp sesame oil
26 dumpling wrappers, defrosted
Oil, for frying

Dipping sauce:
Black vinegar
Julienned ginger

1. Finely chop the cabbage. Transfer to a bowl with the salt and leave for about 10 minutes to draw out moisture.
2. Place the pork, spring onions, ginger, garlic, soy sauce, Shaoxing wine and sesame oil in a bowl.
3. Squeeze the cabbage to extract all its moisture and transfer to the bowl with the ingredients.
4. Mix with your hands till everything is evenly mixed.
5. To wrap the gyoza, prepare a small bowl of water and a large, dry plate.
6. Place a tablespoon of filling onto the centre of a gyoza wrapper. Dip a clean finger into the bowl of water and use it to moisten the rim of the wrapper.
7. Fold it over so that you end up with a semicircle, crimping only the layer facing you as you press it down to seal.
8. Place the completed dumpling on the plate. Repeat with the remaining filling and wrappers.
9. To cook the gyoza, preheat a shallow non-stick pan filled with just enough oil to thinly coat its base. Place the gyoza in the pan, being careful not to overcrowd the pan. Fry until they develop a crisp, golden base. Drizzle some water into the pan and cover with its lid immediately.
10. Let the gyoza steam until their skins wilt. Remove the lid and continue cooking until the water completely evaporates. Transfer to a serving plate.
11. To make the dipping sauce, pour some black vinegar in a small saucer and top with some julienned ginger. Serve alongside the plate of guotie.