Gyoza udang

Instructions

1. Combine the shrimp, ginger (if using), cabbage, scallions, sake, mirin, salt, and sesame oil in a bowl. Stir and mix well to form a sticky filling.
2. Place a piece of gyoza wrapper in your palm and spoon about 1 heaping teaspoon of the filling onto the wrapper, being careful not to overfill. Dip your index finger into a small bowl of water and circle it around the outer edges of the gyoza wrapper. Fold the gyoza over to form a half-moon shape, then pleat and pinch the edges to seal.
3. Finish by pressing the edges with your thumb and index finger to ensure the dumpling is sealed tightly and there is no leakage. Place the gyoza on a floured surface or baking sheet.
4. Use a non-stick skillet (preferred) to pan-fry the shrimp gyoza. Add 1 tablespoon of oil over medium-low heat, then arrange the gyoza in the skillet. Pan-fry until the bottoms are golden brown and crispy.
5. Add the water and cover the skillet with a lid. Steam the gyoza until the water has completely evaporated. Serve the gyoza warm with Ponzu sauce.