Combine the soy sauce, rice vinegar and chilli in a small bowl. 

Mix well.

Set aside in dipping bowls until serving. 

In a large bowl combine the pork mince, cabbage, spring onions, sesame oil, soy sauce, ginger, garlic and Cape Herb & Spice 5 Spice Seasoning. 

Mix very well until completely combined. 

To make the potstickers, lay the gyoza wrappers on a clean work surface.

Lightly dust a large wooden chopping board with corn starch.

Place a small bowl of water near you. 

Scoop 1 generous teaspoon of filling onto the middle of a wrapper.

Brush a semicircle of water on one half of the wrapper.

Fold the wrapper in half over the filling into a half moon shape. 

Pleat to seal. 

Alternatively, just press together with no pleats.

You should end up with around 28-30. 

Place finished dumplings on the wooden board while you work on the rest.

Heat a little drizzle of neutral oil in a large non-stick frying pan with a lid.

Add the potstickers, pressing down firmly to flatten the base against the pan.

Cook around 10 per batch on medium high heat until the base is deeply golden brown. 

Pour in  ½ cup water and immediately cover with the lid. 

Steam for 7 minutes. 

Most of the water should have evaporated. 

Remove the lid and allow the residual water to cook off and the potsticker to crisp up again. 

This should take around 2 minutes. 

Remove potstickers from the pan and transfer to a large serving plate. 

Sprinkle with sesame seeds and spring onions. 

Serve with soy dipping sauce and enjoy!