Pork and Shrimp Gyozas

Chop the shrimp into small pieces and add them into a large bowl. Add the pork, cabbage, mushrooms, scallions, shallots, garlic, ginger, soy sauce, fish sauce, sake, sesame oil, red pepper flakes and black pepper. Using your cleans hands, mix the filling until thoroughly combined.

To make the gyozas, lay one gyoza wrapper on a flat surface. Put a small bowl of water beside you.

Dip your finger in water and moisten the edge of the wrapper. Place about 1 heaping teaspoon of the filling in the center. Pick up the gyoza and fold it in half. Pleat, fold and press the edges together, ensuring that you seal the gyoza tightly. Place the gyoza on a baking sheet sprinkled with cornstarch or lined with parchment paper to avoid them sticking to the pan. Repeat until all of the filling has been used.

Heat a large frying pan to medium heat with 2 tablespoons vegetable oil. Place a layer of the gyozas in the pan but don’t crowd the pan. Fry the gyozas for 1-2 minutes until the bottoms are golden. Add about 3-4 tablespoons of water and immediately place the lid on the pan. Lower the heat to medium-low and allow the gyozas to steam until almost all of the water has evaporated.

Remove the lid, turn the heat back up to medium and lightly drizzle sesame oil around the inner edge of the pan. Continue cooking until remaining water has evaporated. Plate and garnish with chives or scallions. Serve immediately with ponzu sauce.