Preparation:
1. Having removed cabbage stalk, wrap cabbage in a polyethylene pellicle and put it into a microwave oven for 2-3 minutes. Then take off pellicle, cool the cabbage down and slice.
2. Peel ginger and garlic and grate.
3. Put minced pork, diced cabbage, grated ginger and garlic, dashi, sesame oil, soy sauce, grated black pepper, 2-3 tbsp water and mix thoroughly.
4. Put some minced meat on the half of piece of dough. Wet the edges of the other half. Stick edges of both halves together as dress gathers. Squeeze areas with "gathers".
5. Put some minced meat in the middle of the pieces of dough. Wet dough edges and shape triangle or square pockets.
6. Pour salad oil in a pan; place meat pockets loose in it and pour water for about 1 cm. Cover the pan and fry meat pockets on a high heat. When you hear crackle it means that meat pockets are ready.

*Add orange juice to the dipping sauce.

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