Pan-fried Chinese dumplings (gyoza)

Instructions

1. Finely chop the cabbage, salt it, let it sit for 10 min, then squeeze out the water.
2. Mix the pork, cabbage, scallions, garlic, ginger, soy sauce and sesame oil.
3. Place a spoonful of filling on each wrapper, wet the edge and seal by pleating.
4. Brown the bottoms for 2 min in the oil, pour in half a glass of water, cover and cook for 6 min until evaporated.
5. Serve with the soy-vinegar sauce.