1/3 cup Chinese cabbage, boiled, drained and finely chopped
1 tsp. sugar
1 tsp. freshly grated ginger
1 egg, beaten
1 tbsp. Chang’s Oyster Sauce
1 tbsp. neutral oil
20 gyoza wrappers, or wheat-based wonton wrappers
Combine all ingredients with the oil, besides the wrappers, and mix thoroughly with your hands.
Place one teaspoon of mixture inside each wrapper, and fold in half. Secure the pastry by slightly wetting the edge with a little water, then pinch down gently to seal.
Place finished gyoza on a board or plate, pushing down gently so the bottom of each flattens. Repeat with remainder of wrappers.
Heat a heavy based frying pan with a lid, and add the neutral oil. Place the gyoza into the pan, frying until the base begins to brown. Once golden, add ¼ cup of water to the pan and replace the lid. Reduce the heat to low, and cook for a further five minutes.