Ingredients: 2 tbsp soy sauce 1 tsp ginger 1 tsp garlic 2 tablespoon corn flour 1 egg 1 tbsp xiaoshing wine 1/2 tsp salt 1/2 tsp sugar 1 cup wombok (shredded) 300g pork 30 wrappers 1/2 cup water 2 tbsp corn flour Make the gyoza (Japanese pan steamed dumplings ) 1. Mix 350g of pork mince with 1 teaspoon of finely chopped ginger and garlic, 2 teaspoons of soya sauce, a sprinkle of sugar, a dash of chinese rice wine and sesame oil, a tablespoon of corn flour. 2. To save time I purchased pre-made gyoza wrappers from the supermarket. Fill each dumpling with a teaspoon of mixture. Be sure not to overstuff your dumplings and to carefully seal the edges. 3. Arrange in a fry pan with a little oil in the bottom. 4. Place gyoza on medium high heat. When the pan is hot, pour in a 1/4 cup of water mixed with a tablespoon of cornflour. I mix with my fingers to ensure that there aren't any lumps. This mixture will both steam the dumplings and create an extra c...