Add <quantity>2<unit>tbsp</unit></quantity> of soy sauce and <quantity>2<unit>tbsp</unit></quantity> of black vinegar to a small bowl

Add <quantity>2<unit>tbsp</unit></quantity> of hot sauce and <quantity>2<unit>tbsp</unit></quantity> of honey

Mix to combine. The dumpling sauce is ready

Add <quantity>1<unit>cup</unit></quantity> of shredded cabbage to a medium bowl

Add <quantity>⅓<unit>cup</unit></quantity> of small diced bacon and <quantity>⅔<unit>cup</unit></quantity> of ground pork

Add <quantity>2<unit>tbsp</unit></quantity> of chopped chives and <quantity>1</quantity> sliced spring onion bulb

Add <quantity>1</quantity> minced garlic clove and <quantity>1<unit>tsp</unit></quantity> of brown sugar

Add <quantity>1<unit>tbsp</unit></quantity> of shallot sauce and <quantity>2<unit>tbsp</unit></quantity> of soy sauce

Mix well until combined. The bacon & cabbage filling is ready

Set <quantity>30</quantity> gyoza wrappers on a board. Wet the edge of a wrapper

Place <quantity>1<unit>tsp</unit></quantity> of the bacon & cabbage filling in the center of the wrapper. Fold the wrapper over the filling and make 5 pleats. Pinch it in the center and press the pleats to shape the gyoza. Repeat for all wrappers

Place a nonstick pan over medium heat

Add <quantity>1<unit>tbsp</unit></quantity> of vegetable oil and coat the pan

Add <quantity>5</quantity> dumplings to the frying pan

Fry until the bottoms of the dumpling are deep brown and crispy. Add <quantity>5<unit>tbsp</unit></quantity> of water

Cover the pan and reduce the heat to low. Cook for 5m until all the water has evaporated. Repeat the process until all dumplings are cooked

Plate the dumplings with the crispy side visible. The bacon & cabbage dumplings are ready

Dip the dumplings in the sauce and enjoy!