Gyoza with a crispy lace skirt | Juicy pork dumplings with a golden-brown lattice

Finely chop the white cabbage and the white parts of the spring onions (set the green stems aside for serving). Finely grate the peeled carrot and fresh ginger, and crush the garlic.

In a bowl, thoroughly mix the minced pork with the cabbage, grated carrot, chopped spring onion, ginger, and crushed garlic. Add 2 tablespoons (30 ml) of soy sauce and a pinch of salt, then knead well by hand until you get a sticky, homogeneous mixture.

Lightly moisten the edges of the dumpling wrappers with water using your fingertip. Place a heaping teaspoon of filling in the center of each wrapper, fold in half, and pinch the edges tightly together with small pleats so that they seal tightly.