Japanese pan-fried dumplings (Gyōza)

1. Chop the Chinese leaves very finely, salt them, leave for 10 minutes, then squeeze out the liquid firmly.

2. Mix the minced pork with the leaves, grated garlic and ginger, finely chopped spring onion, soy sauce and sesame oil by hand for 2 minutes until sticky.

3. Place a teaspoon of filling in the centre of each gyoza wrapper, moisten the edge, fold in half and pinch one side into 5-6 small pleats to seal.

4. Heat the oil in a non-stick frying pan with a lid and fry the dumplings flat side down, packed tightly together, for 2 minutes until the bottoms are golden.

5. Pour in the water, cover immediately and steam for 5 minutes, then uncover and fry until the water has evaporated and the bottoms are crisp again.

6. For the dip, mix the soy sauce, rice vinegar and sesame oil, and serve the gyōza crisp side up with the dip.

Tip: Japanese gyōza are related to Chinese jiaozi but have thinner wrappers and more garlic, and are always "fried and steamed". If you have plenty left over, freeze them raw and cook from frozen, steaming 1-2 minutes longer.