Pan-Fried Pork Gyoza

• 1 packet (about 25–30) gyoza wrappers
• sunflower and toasted sesame oil, for frying
• 30

For the filling, roughly chop the Chinese cabbage, place in a bowl and sprinkle with salt. Leave for 10 minutes, then squeeze out the excess liquid with your hands. If you are using white cabbage, cook it in boiling water for 2 minutes, then roughly chop and squeeze out the excess liquid with your hands. Place the pork, soy sauce, sake, sesame oil, oyster sauce and pepper in a large bowl. Knead