Pork and cabbage gyoza, frozen and pan-fried, with soy dipping sauce

Filling formula: one part ground meat or alternative, half a part fresh vegetables, 1.5% salt, plus aromatics and seasonings.

Thinly slice the cabbage across and chop small; massage with a tiny bit of salt to draw out moisture that could unseal the gyoza; set aside 10 minutes.

Slice the scallion; grate the garlic, ginger and serrano. Hand chop the pork if no ground pork is available.

Wring the cabbage in a towel, then mix it with the pork, scallion, ginger, garlic, serrano, salt, MSG and white pepper by hand until a cohesive, pasty mass that sticks to the hand, for a better bind.

Microwave a small nub of filling 20 to 30 seconds and taste for seasoning; adjust.

Wet the wrapper edge and fold: a one-direction pleat, a center fold with three to four pleats each side pressed against the back, or a 'taco curl' sealed all round and curved.

Set the folded gyoza on a parchment-lined baking sheet and freeze about 60 minutes to harden, then bag them.

From frozen, heat a pan over medium with about 7 g oil; cook the gyoza 1 to 2 minutes until browned on one side.

Add about half a cup of water, cover immediately and steam about 4 minutes until cooked through.

Uncover and cook another 1 to 2 minutes.

Serve with a dipping sauce of 3 parts soy sauce, 2 parts rice vinegar, half a part sesame oil and sliced scallion.

Variation: boil them instead of frying, for fewer calories.