Prawn & Savoy Cabbage Gyoza with Ponzu Dipping Sauce

I admit it: I’m a bit of a dumpling junkie. Crisp, boiled or steamed, I cannot resist them. Gyoza are similar to jiaozi (pot stickers) as the bottom goes crispy while steaming. It’s that extra crunch that gives it the glory. They are not hard to make; the trick is to pull the lid off just before all the liquid is gone and then let them move around the pan to crisp again. Feel free to substitute the same quantity of ground pork or chicken thigh meat for the prawns.