Pan-fried pork gyoza

• Slice the cabbage very thin, mix it with the teaspoon of salt and let it sit for 10 minutes.
• Squeeze it with your hands to remove all the water.

• In a bowl, mix the pork, cabbage, chopped scallions, ginger, crushed garlic, 1 tablespoon (15 ml) of soy sauce and the sesame oil.
• Knead by hand for 1 minute, until the filling holds together.

• Put a heaping teaspoon of filling in the center of each wrapper.
• Wet the edge with a damp finger, fold in half and make 5 or 6 pleats on one side, pressing well to seal.

• Heat the oil in a nonstick skillet with a lid.
• Place the gyoza flat side down, without touching each other, and brown for 3 minutes.

• Add the water, cover and steam for 5 minutes, until the water has evaporated.
• Remove the lid and cook 1 more minute so the base turns crisp.

Mix the remaining 3 tablespoons (45 ml) of soy sauce with the vinegar and serve alongside.