500g minced meat
1 package gyoza dough (32 pieces)

Vegetables

1 spring onion
1/2 red pepper
1 clove garlic
100g pointed cabbage
4 shiitake
5g ginger
3 tbsp sesame oil

4 tbsp sake
12 tbsp rice vinegar
8 tbsp soy sauce salt

4 tbsp sesame oil

Cut all ingredients for the vegetables into fine cubes. Sauté them in oil for about 4 minutes. Mix the vegetables in a bowl with minced meat and everything else except the oil, which is for sautéing. Season with salt.

Put a little of the mixture, about 20g on the gyoza dough, water the edges, fold and press the ends tightly. Fold the edge 4x from the center to the edges, it's best to take a little water to do this. It's easier than it sounds.

Heat the oil and place the dough pieces in the pan. Fry them for 1-2 minutes until golden brown, pour about1/2 cm of water, put a lid on. Steam until the water has evaporated. This should take about 4-6 minutes.

Pass dips with it - ponzu, sweet and sour sauce, kewpie, plfume sauce - whatever you can think of.

With pointed cabbage salad, for example, it becomes a main dish or a substantial appetizer.