Ponzu Sauce

In a saucepan, mix the soy sauce, slawed orange juice, lemon zest, hondashi, cachaça, sugar and cornstarch. Bring to medium heat for 5 minutes and you're ready.

For filling

Pass the rump on the processor/grinder or cut into very small pieces. Add the coriander branches, soy sauce, grated ginger, sugar and sesame oil and make a dough. Add the chopped cabbage and set aside in the refrigerator.

For the dough

Put the flour and corncake in a bowl. Add water, but without boiling and with dissolved salt. Mix well with the aid of a fork. Place the mixture on the work surface and smasit well until the dough is turned on. Wrap in the plastic film and let it sit for an hour or more (room temperature). Stretch the dough in the shape of a rope, in a thickness of 3 to 4 cm. Cut the dough into 16 equal slices. Flatten with the palm of your hand and then open with a roll, in a thickness of a thin disc of 1mm. Use the maizena so it doesn't stick. Then fill and make the gyozas.

Fry them in the frying pan with a little oil. When the bottom of them is lightly golden, place the water up to 1cm high. Cover and cook until dry.

Serve with the ponzu sauce.