Chicken Gyoza

If you are not bothered about kosher/halal, you can substitute pork for chicken

1 batch gyoza skins
500 g chicken	mince the chicken (medium)
1 head pak choi 1 tbsp spring onion 10 g root ginger 3 cloves garlic	finely chop
1/2 tsp black pepper 1/2 tsp salt 1/2 tsp chilli flakes 1 tsp sesame oil 1 tbsp oyster sauce 1 pinch sugar	mix everything together put a gyoza skin on a plate place 2tsp mixture in the middle wet the edges and pinch together, making a wavy edge
	Heat 1tbsp oil in a pan Fry the gyoza fro 3 minutes add 100ml water Cover and leave for 3 minutes Remove cover and cook for a further 2 minutes