1 pork fillet; a handful raw prawns; ready-made gyoza pastry; spring onion; 4 tbsp soy sauce; 1 tbsp rice vinegar; 1 chilli pepper; a few drops of sesame oil; 2 tbsp sunflower oil
Peel and devein the prawns (you can freeze the shells to use in another dish). Wash them thoroughly and dice them finely. Remove any film from the fillet and chop finely. Add the prawns, 2 tbsp soy sauce, grated ginger and garlic, finely chopped spring onions and mix well. Stuff the gyoza placing teaspoons of the filling on to the pastry and pinching the edges overlapping on one side. Fry in oil on a medium heat for a couple of minutes. Add ½ cup boiling water and cover with a lid. Steam for another 2-3 minutes. Serve with the sauce. To make the sauce mix the soy sauce with the vinegar, finely chopped chilli and a few drops of sesame oil.