Mince Chinese cabbage, mushrooms,
onion, Nira and garlic then grate the ginger.
Place minced cabbage into a bowl and
pour boiling water over it. Allow to stand for about 1/2 min.
Drain well and then pour cold water to rinse it.
Combine the rest of the ingredients with the cabbage and mix well
Take a piece of gyoza skin and place 1
tablespoon of fillings in the centre. Fold the gyoza skin in
half over the filling and pinch it in the center. Make pleats
in the top part of the gyoza skin making sure the pleats are pinched
against the flat edge of the qyoza skin at the back.
Add a small amount of oil into a frying
pan and bring to heat.
Put gyoza with the pleats facing
upwards in the frying pan and fry over medium heat until lightly
brown on the bottom flat side of the gyoza.
Add 1 1/2 tablespoons of water to the
frying pan, cover the pan until the upper part of the gyoza is
Remove and serve with a dipping sauce
of soy and sesame oil or a dipping sauce of soy and rice vinegar