How to Gyoza (Japanese pan-fried dumplings)
• 200g of ground meat
• 2 bundles of Chinese chives
• 6-10 leaves of cabbage
• 2 pieces (about 30g) of grated ginger
• 2 cloves of grated garlic
• 1 tablespoon of oyster sauce
• 2 tablespoons of sake
• 2 tablespoons of soy sauce
• 2 tablespoons of sesame oil
• 2 packs of dumpling skin
1 Finely chop the chives and cabbage leaves.
2 Place the meat, chopped chives, cabbage leaves, and garlic into a bowl.
3 Mix all of the ingredients by hand for 5 minutes.
4 Let it sit.
5 Place a spoonful of the mixture onto a dumpling skin and fold the skin in half to make a semi-circle. Seal the edge.
6 Place some gyoza in a pan. Heat it until the bottom becomes brown.
7 Add about 1/4 cup of water into the pan. Place a lid on the pan and steam the gyoza for 5 minutes.
As for the gyoza dipping sauce, it depends on your personal taste, but I usually mix rice vinegar and soy sauce 1:1. Sometimes I add chili oil (Ra-yu) to the sauce :)