Remove the thick stem of the cabbage leaves and chop the leaves into fine pieces.

Cut the green onions into thin slices and chop the shiitake mushrooms into small pieces.

Place the minced pork, cabbage, green onions and shiitake mushrooms in a large bowl.

Add grated ginger and grated garlic.

Add sesame oil, Japanese soy sauce, sake, salt and pepper. Blend together.

Fill the gyoza wrappers with about a teaspoon of gyoza filling. Dip your finger in a glass of water and wet the edges. Fold the gyoza into crescent-shaped dumplings. (Further down you can read more about how to fold the Japanese dumplings)

Heat a frying pan on medium / high heat with 1 tablespoon vegetable oil. When the frying pan is hot, place the gyozas in the pan with the flat side down.

Fry them until golden brown on the underside. It usually takes about 3-4 minutes.

Add 0.5 dl of water and cover with a lid immediately to steam the gyoza. Steam for about 3 minutes.

Remove the lid and let them cook until the water is gone. Drizzle 1 tbsp sesame oil around the frying pan and fry the gyozas until they have a crispy underside.

Take the pan off the stove and put the gyozas on a plate and serve with a small bowl of Japanese soy or a dipping sauce. Alternatively, top with fresh coriander.