• Combine the cabbage and half of the salt in a mixing bowl.
• Let it rest at room temperature for 15 minutes in a fine strainer.
• Squeeze the cabbage in a clean tea towel to remove excess moisture. Press really hard.
• Mix the pork, drained cabbage, remaining salt, white pepper, garlic, ginger, chives and sugar in a large bowl. Knead with your hands as if you were kneading bread dough; the mixture should become very pasty.
• Set up a work station with a small bowl of water, a clean towel, a bowl of gyoza filling, a baking sheet lined with parchment paper and a stack of gyoza wrappers.
• Place a small amount of filling in the centre of each wrapper.
• Moisten the edges of the wrapper with water and seal the dumplings.
• At this stage you can freeze them if you like.

Cooking

• For cooking, heat 15 ml of oil in a frying pan over medium heat.
• Add the gyoza and cook until the bottoms are golden brown.
• Pour in 120 ml of water, cover and steam for 3 minutes.
• Remove the lid and continue cooking until the water has evaporated. Increase the heat if necessary.
• Serve immediately with the sauce.

Sauce

• Stir together the rice vinegar, soy sauce and chili oil.