For the filling, let the minced meat and prawns alternate through the mince, then grate in the garlic and ginger. Finely chop the spring onion and garlic chives and also add to the bowl. Marinate with soy sauce and sesame oil. If it is still too stable, mix it with an egg and add a little starch.

The gyozas are filled on one half and folded, placed upright on the filling and then the edges are gently pressed into waves with your fingers.

The wontons are filled in the middle, then folded diagonally to form a triangle. The outer tips are then folded inwards again and carefully pressed into place.

Fry the Gyozas slowly with a little oil over medium heat.

Mix a cup of water with two spoons of flour and a spoon of starch. Add the water-flour mixture to the pan with the dumplings, put the lid on and let it steam. Then remove the lid from the gyozas and let them get crispy.

Let the wontons steep in the boiling water. Remove the leaves from the pak choi. Skim off the wontons, blanch the pak choi in the same water.

For the sauce, mix the chilli oil, soy sauce and Chinese vinegar and add sugar to taste. Marinate the pak choi and wonton in it.

Three pak choi leaves are placed on a round plate, followed by steamed wontons and fried gyoza on top. Sprinkle with sesame seeds.

Image rights: Wiese Genuss