gyoza!

+ minced meat
+ cabbage or chinese chives or whatever veg you can find in your fridge.
+ garlic
+ onion
+ soya sauce
+ sesame oil
+ pepper
+ gyoza skin [ it was a bit of a failure the last time when m and i made the skin from scratch. we had rather deformed gyozas... buy the premade ones. easier to handle! less hassle too!]
+ ginger
+ vinegar

1) chop up cabbage and onion. mince the garlic as well.
2) add to minced meat.
3) add soya sauce, sesame oil, salt and pepper.
4) wrap gyoza.
it is a little hard to explain how to wrap. but basically:
4a) lay the gyoza skin on the palm of your hand.
4b) place a tablespoon of meat mixture.
4c) moisten the edges of the gyoza skin.
4d') fold into half and squeeze if you dun want to bother with the pleats.
4d'') if you want to challenge the dexterity of your hands, then erm. it is a slightly cheem folding process if you have never done it before. i learnt how to do it from a youtube video so go look it up! pleat only one side and press down as you go along. so basically you are folding the skin onto itself then pressing it down onto the other side of the gyoza hence by each fold, you are sealing the little gyoza parcel. the ridge will then form a slight crescent shape. so this means the pleats only appear on one side the other side of the gyoza is flat. if you pleat when you have already stuck the edges together thus causing both sides to have pleats, it kindof looks more like a curry puff.
erps. not very clear and not the best instructions... argh..i think watch on youtube and learn from there... will be 7834x more useful. hahaha...
5) repeat repeat repeat like a broken record until you either finish all your meat mixture or your gyoza skins. whenever one of the ingredients run out. after that's done, place in fridge for it to harden slightly otherwise a bit tough to handle it in nuah form.
6a) either place in steamer and steam, duh or
6b) pan fry it first with some oil then when bottoms are brown, add water and cover pan for a few minutes for the gyoza to cook.
7) serve with ginger sliced into thin strips and vinegar, or with ra-yu, the japanese chilli oil, or soya sauce... up to you....

oh yes. you can boil it too.. such versatility leh! heh.