For lace mixture, place 10gm plain flour and 300ml water in jug; whisk to combine. Set aside until needed.

For gyoza filling, place 500gm minced pork, 1 finely chopped brown onion, 1 bunch finely chopped garlic chives and 150gm finely chopped Chinese cabbage in a large bowl and mix well to combine. Add 2 tbsp each oyster sauce, soy sauce and sake, 15gm finely grated ginger, 2 tsp dashi and 1 tsp caster sugar; season and mix well to combine.

Working with one wrapper at a time, place wrapper on a chopping board then lightly brush the outer edges of the wrapper with water. Place 3 tsp filling in the centre, then fold wrapper in half and pinch together at the meeting point at the top. On each side, make two pleats, starting with the inside (closest to the centre). Then make two more pleats on the outer corners, again towards the centre. Press lightly to ensure seams are sealed. Transfer to a tray lined with baking paper and repeat with remaining ingredients.

When ready to cook gyoza, add 2 tbsp vegetable oil to a medium non-stick frying pan with a lid. Add 8 gyoza and pour in lace mixture so that there is about 1cm of liquid in pan. Place over high heat, cover with lid and cook for 5 minutes. Remove lid and drizzle over an extra 1 tbsp oil. Reduce temperature to medium and cook uncovered until lace is crisp and gyoza is golden on the bottom (3-4 minutes). Invert gyoza onto a serving plate and repeat with remaining gyoza. Serve with gyoza sauce, yuzu kosho and shichimi togarashi.

QUICK GYOZA SAUCE: Combine equal parts soy sauce and rice vinegar in a dipping bowl. For extra flavour, add sesame oil, finely grated ginger and garlic to taste.