Pork gyoza with soy dipping sauce

Dipping sauce

• 1 cm fresh ginger, peeled
• 50 g rice wine vinegar
• 50 g soy sauce
• 1 spring onion/shallot, trimmed and cut into thin slices
• 1 tsp sesame oil
• ¼ tsp dried chilli flakes

Filling

• 800 g water, plus extra to seal and steam (if rquired)
• 100 g cabbage, cut into pieces (5-6 cm)
• 3 cm fresh ginger, peeled
• 2 garlic cloves
• 5 sprigs fresh chives, cut into quarters
• 3 spring onions/shallots, trimmed and cut into quarters
• 300 g pork mince
• 1 pinch sea salt, to taste
• 1 pinch ground white pepper, to taste
• 1 tsp sesame oil
• 2 tsp soy sauce
• 2 tsp rice wine vinegar
• 2 tsp potato flour
• 1 package gyoza wrappers (approx. 35 wrappers)
• 2 tbsp vegetable oil, plus extra to grease