Gyoza

I love anything that is meat wrapped in pastry - curry puff, prawn dumpling soup, chicken pie, wanton soup, siew mai, meat bun and gyoza. So, this dish is dedicated to me.

Ingredients:
- 50 dumpling skins (2 packets)
- 250g of minced pork
- half napa cabbage, chopped
- shredded carrots
- 1/2 onions, diced
- 2 tablespoons soya sauce
- 1 tablespoon corn starch
- 1 tablespoon sesame oil
- grated ginger
- 1 tablespoon of miso paste
- pepper
- vegetable oil
- shredded ginger
- Chinese black vinegar

Procedures:
1) Add minced pork, cabbage, carrots, soya sauce, miso paste, sesame oil, corn flour, pepper and 3 tablespoons of water to a big bowl. Stir and 'beat'the meat patty until it is not watery.
2) Wrap the meat filling with the dumpling skins into 'crescent-moon shape'.
3) Drizzle vegetable oil in a hot pan.
4) Place gyoza on the hot pan.
5) Stir 1 tablespoon corn flour in one-quarter cup of water. Add to the gyoza. Cover the gyoza with the pan cover and let the water boils off.
6) Serve gyoza with shredded ginger and vinegar.