Spoon 1 heaped teaspoon of the filling onto the middle of each gyoza skin. Now begin to pleat the sides in a circular motion around the filling until all the edges come together into the middle.

Put a teaspoon of the mixture in the centre of each gyoza skin. Moisten one of the edges with a little water, then fold over to create a half-moon shape. Press down, to form a neat crescent.

It’s best eaten plain without any distractions. As you bite through the grilled gyoza skin, you get a juicy pork filling with a little more broth compared to the other offerings in town.