Shallow fried Chicken Gyoza

First, slice the rinsed cabbage leaves in half longways and cut out the 

leaf stem. halve the leaves again and slice finely.  then mince finely 

(including the leaf stems) and place in a bowl. take your time to get a 

nice, fine minced result

slice and mince the garlic finely. add to the bowl

slice and mince the spring onions finely. add to the bowl

add the minced chicken to the minced vegetables. season generously 

with black pepper and salt. add the sesame oil, soy sauce & oyster 

sauce. mix everything together well to form your gyoza filling

spread 1 tsp of plain flour over a large plate

now to make your first gyoza. place a wrapper in the palm of your 

hand. with your other hand,  take up 1 tsp of the gyoza filling and spoon 

it into  the centre of the wrapper. add 1 of the little cubes of cheddar 

cheese, placing it in the centre of the gyoza filling

next, dip the index finger of your free hand into the water. wet the 

edge of the wrapper with the water. fold the wrapper over the filling. 

push out any air from the gyoza ang press gently around the edge to 

create a tight seal

pour and 4 - 5 tbsp of vegetable oil into a hot medium frying pan

when the oil is hot, place your gyoza into the pan. shallow fry for about 

3 minutes until the wrapper is golden brown. turn the gyoza and fry for 

a further 3 minutes. add a little more oil if the pan seems to be getting 

dry.

once your gyoza are golden brown on each side, remove them to a 

couple of sheets kitchen paper to absorb any excess oil

now cook your next batch, adding more oil if necessary

once all your gyoza are cooked, serve immediately with the chilli 

dipping sauce