Makes 30 dumplings

Ingredients:

300g peeled and finely chopped prawn meat

125g chopped cabbage mixed with two good pinches of salt

25g spring onion (one spring onion)

5g microplanes ginger

2 tsp. sake

1 tsp. corn flour

1 tsp. caster sugar

1 tsp. sesame oil

30+ dumpling wrappers (gyoza wrappers preferred)

Dipping sauce:

Equal parts light soy sauce and rice vinegar with optional thinly sliced chili.

Method:

Let your cabbage sit for at least 15-20 minutes and make sure you bruise it up really well and crush it together as your mixing with the salt. Squeeze all the liquid out of the cabbage really well and then proceed to mix everything for the filling together. Best if mixed and left in the fridge overnight to allow the flavours to come together.

Fill dumplings by putting the wrapper in one hand and spooning a small amount (about a heaped teaspoon) of the filling into the centre of the wrapper. Use your finger dipped into a little bowl of water to wet one side of the wrapper. Then fold the side over and seal it tightly. Use a dumpling pleat if you want or just press the sides together. Line them up on a tray lined with baking paper. Keep refrigerated until ready to use.

Heat a large nonstick skillet on high and add neutral oil. Fry dumplings in one even layer (you will need to do this in batches) for 2 minutes. Then add in 50-60 ml of water and immediately cover with a lid. Steam for 5 minutes then uncover and fry until all the water has evaporated and they brown up again, approximately another 2 minutes. Proceed to fry the rest. Serve with dipping sauce.