Toast the festive season with our Christmas cocktail ideas, including sloe gin fizz and spiced negronis
Sprinkle 1 tsp of salt onto the cabbage and massage in with your hands for 45 seconds. Leave for 10 minutes to release some of its water, then press the cabbage into a sieve to remove the excess liquid.
Mix together the mince, spring onions, garlic, cabbage and nanami until well combined.
Take a gyoza wrapper and put a heaped tsp of the filling in the centre. Brush the edge of the wrapper with water, then bring the two sides together, pinching at the top to make a half-moon shape.
Holding the top, pleat and pinch the wrappers on each side towards the middle, completely encasing the filling – wet the outside of the wrapper with a little water if needed.
Heat some vegetable oil in a lidded frying pan over a high heat and fry the bottoms of the gyozas in batches for 2-3 minutes until crisp.
Carefully add 75ml of water to the pan and cover with a lid immediately. Let the gyozas steam for 4-5 minutes or until the water has evaporated, the fillings are cooked through and the bottoms are crispy. Repeat with the remaining gyozas. Serve with soy or ponzu for dipping, and a dot of nanami paste on top, if you like.