Gyoza with Coleslaw (Manuel Cortez)

For Gyoza, cut the cabbage very finely, sprinkle with salt and let it steep for 10 minutes. Then wring out the cabbage and knead to remove the escaping water.

Peel and grate the ginger (amount according to feel and taste) and press the garlic (do not cut!). Chop the chives and spring onions and knead everything with the pork meat and cabbage. Season with a little salt and pepper and a little bit of sake and soy sauce.

Then pour the mixture into the pastry sheets. (If these are frozen, defrost them beforehand). To do this, place a sheet of pastry in the palm of your hand and place a small teaspoon of the filling in the middle. Fold the pastry sheet in the middle, shape it into a bag and glue the edges together by moistening the edges of the pastry sheet lightly with water and pressing them together with small creases. When the gyoza is ready, cover with cling film until it is seared.

Brush a coated pan with sesame oil thinly with a brush. Put the gyoza in the very hot pan, fry and turn so that both sides are lightly browned. Pour half a cup of water into the pan and close it immediately with a tightly fitting lid.

Steam the gyoza for a few minutes, be careful not to open the lid. Only when almost no more steam escapes under the lid, take it down and serve the Gyoza hot with the dip.

In the meantime, for the dip, put the soy sauce in a small bowl, add a little rice vinegar and hot mustard to taste.

For the coleslaw, grate the cabbage finely. Mix lemon juice, rapeseed oil, salt and pepper into a dressing. Mix with the white cabbage, let it steep and squeeze out well before serving.