Roughly chop the prawns, spring onions and ginger, add to a mini food processor and pulse until well chopped. You don’t want a paste here, but a mixture with some texture still in it, so go steady with the pulsing.
Mix in the cabbage and herbs, season well, adding a little hoisin sauce (a couple of teaspoons, that’s all) for flavouring if you wish.
Lay the gyoza wrappers on a flat surface and place a heaped teaspoon of the prawn mixture in the centre. You may need a little more or less of the mixture, just make sure you can close and seal them.
Wet the edges around the circle of dough and fold together in a half moon shape and seal the edges with your fingers. Try to get a flat base to your dumpling as this will help with the crispy bottom.
Heat a little oil in a frying pan, preferably one with a lid, and fry the dumplings, sitting on their base until golden and crispy, about 5 minutes.
Pour in a cup of boiling water and whack on the lid to keep the steam in. Be careful when you pour the water in as it can ‘spit’ a little at first for a second or two.
Let the dumplings steam and cook for about 6-7 minutes, then check under the lid.
Most of the water should have gone and the bottom of the dumplings will be starting to become sticky.
Remove from the pan and serve with a dip as soon as possible.
Chopsticks are optional, but I find I can get the potstickers to my mouth quicker by using my fingers.