Join Shaulan for a fun, family-friendly tutorial on making authentic Japanese gyoza from scratch. In this step-by-step guide, you’ll learn how to blanch crisp Chinese cabbage to create a soft, flavourful base for your filling, which is perfectly balanced with 400 grams of pork mince, garlic chives (nira), ginger, garlic, and a precise blend of seasonings including soy sauce, sake, and a touch of sugar. We show you how to prepare the filling, expertly squeeze out excess moisture from the cabbage using a maki sushi mat, and wrap each gyoza in pre-made pastry so that they form a beautiful moon crescent shape. Finally, watch as the gyoza are skilfully seared in a hot pan with a potato starch ...