as these can cause the gyoza wrappers to tear when you put them together later. Place them together in a large bowl 2. Peel the ginger and then grate it into the cabbage mixture. Peel the garlic and using a garlic crusher add to the same mixture. Add a good pinch of salt and pepper and mix well 3. Add the pork to the bowl and then add the sesame oil, soy sauce and sugar. If you want a little bit of heat, add a good dollop of the siracha 4. Mix all the ingredients together, first with a wooden spoon and then with your hands. You need to use your hands to ensure that all the ingredients are properly combined otherwise you'll end up with gyoza with just pork or just cabbage! 5. Next you're going to start making the gyoza using the wrappers. You need to make sure these are fully defrosted as they tear quite easily otherwise. The wrapper should be very lightly floured on one side, you need to make sure this is on the outside. Taking one wrapper place a teaspoon of the pork mixture onto the centre. Using your finger wet the top half of the wrapper with water so that it'll seal. 6. Fold the wrapper in half to form a semi circle, but keeping one finger between the pastry so it doesn't seal. Now because the sealing of the wrapper requires two hands I couldn't take a picture of this, so this