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