Ingredients

- cabagge (japanese or hakusai)

- green onions

- nira (japanese thin green onions)

- 2 garlic cloves

- 1 egg

- ginger

- 250g of ground pork meat

- 50 dumpling sheets

- sesame seed oil

- okomoni sauce

- salt and pepper

Prepare the filling: chop the cabagge and att it in a bowl. Chop the nira.

Chop the green onions. grater some ginger and add them in the bowl. Add one egg.

Add the ground pork. Add 2 tablespoon of okonomi sauce, 1 tablespoon of sesame seed oil.

Add salt and pepper to taste. Grater 2 garlic cloves and add them. With your hands mix everything for 5 min.

Make the dumplings: prepare in your table the meat, the dumpling sheets and a small bowl with some water.

With one hand take one sheet, put a teaspoon of meat in its center. With one finger wet half of border of the sheet. Fold it in half.

Close the second half of the sheet over the other one following the pictures. Make the folds and be sure they are fixed with the wather.

Once you have all your dumplings done, heat a flat pan with some corn oil. When the oil is hot gently put all the dunplings in the pan. They don't have to be too close eachothers.

Cook for 5 min at medium fire. The bottom of the dumplings should become brown (nor burn!). Then add 100ml of water.

Quickly cover the pan and let them steam cook for other 5 min at low fire. Open the pan, add sesame seed oil and let them cook for 1 min more.

Your dumplings are ready to eat! Serve warm.