Chop the cabbage finely, place in a large bowl and sprinkle salt. Toss well and set aside for at least 10 minutes.
In a food processor add the chopped ginger, garlic, spring onions, 1 tbsp. soy sauce, and the sesame oil, blend thoroughly. Add the mince pork and shiitake mushrooms and blend once more. Place the mixture in a bowl and refrigerate.
Take the cabbage in your hands or in a clean tea towel and squeeze as hard as you can. Discard the water and add the drained cabbage to the pork mixture and mix well with your hands until the filling is well combined.
Have a pot of warm water next to you and start shaping the gyoza dumplings.
To assemble the gyozas, hold the dumpling skin in the palm of one hand and put a heaped teaspoon of the filling onto the centre of the skin.
Dip your finger in the water and wipe around the edge of the skin. This will moisten it and help the edges stick together.
Bring the edges of the skin together and pinch firmly on both sides. While you make sure that you are sealing the parcel and keeping the filling in the centre, try not to lock any air into the dumpling.
Place your gyozas onto a parchment paper dusted with cornflour so they don’t stick to the paper.
Prepare the gyozas dipping sauce:
In a small bowl, whisk together the remaining soy sauce, rice vinegar, mirin and sake if using. Add the lime juice and zest and finish with the fresh coriander. Set aside.
Heat a non-stick frying pan with 1 tbsp vegetable oil. Gyozas are fried on one side only. They should be golden brown after about 2 mins.
Add a small dash of water to the pan and cover with a lid. Cook for a further 3-5 mins until the water has evaporated and the gyoza filling is cooked through.
Serve 6 dumplings per person with a ramekin of your dressing to the side.
You can also serve this dish with a crunchy shaved vegetable salad lightly dressed with the Asian dressing made and drizzled with a chili oil for that extra kick……