Step 1

In a large pan over medium-high heat, add 4 tbsp of oil, then add the ginger and cook for about 45 seconds. Add the chopped onions and cook until translucent (about 4 minutes)

Step 2

Add the chopped shiitake mushrooms and cook for about 4 minutes or until soft. Toss the green cabbage and shredded sweet potato and stir-fry until soft (about 5 minutes). If you want to speed up the cooking process, add 55 ml of water to the vegetables while you are cooking them.

Step 3

Transfer the cooked vegetables into a mixing bowl and allow them to cool. Add sesame oil, soy sauce, black pepper, sherry wine, salt, sugar, and sweet potato (before adding the sweetpotato you will need to smash it until a smooth texture). Add the olive oil and mix all until well mixed.

Step 4

Take a wrapper and place it in the palm of your non-dominant hand. Use a teaspoon to take a small amount of filling and put it in the centre of the wrapper.

Step 5

Dip one finger in a bowl of water and draw a circle around the outer one-fourth of the wrapper with your wet finger until it is wet all around.

Step 6

Fold the wrapper in half over the filling.

Step 7

Using your left thumb and index finger, start making a pleat about once every ¼ inch on the top part of the wrapper from the right toward the left.

Step 8

Once you make each pleat, press it down with your right thumb and move toward the left

Step 9

Continue all the way till there is no more top wrapper to pleat left.

Step 10

Press the pleats and shape the gyoza.

Step 11

To pan-fry

1. Heat two tablespoons of oil in a non-stick pan over medium-high heat.
2. Place the dumplings in the pan and allow them to fry for 2 minutes.
3. Pour a thin layer of water into the pan, cover, and reduce the heat to medium-low.
4. Allow dumplings to steam until the water has evaporated.
5. Remove the cover, increase the heat to medium-high and allow to fry for a few more minutes, until the bottoms of the dumplings are golden brown and crisp.