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1
Finely chop the cabbage and Chinese chives.
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2
You can use a food processor to chop the cabbage.
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3
Combine the cabbage, Chinese chives, and all the flavouring ingredients in a bowl and mix well.
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4
Use your hand first and switch to a spoon after the ingredients are almost combined.
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5
Wrap the filling in the gyoza skins and fry them.
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6
[Method 1 for frying gyoza in a non-stick frying pan:] Heat oil and arrange the gyoza in the pan.
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7
Once the bottoms of the gyoza have lightly browned, increase the heat to medium.
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8
Fill the pan with water to immerse the gyoza half way to the top, and cover with a lid.
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9
[Method 2 for frying gyoza in a non-stick frying pan:] Once the water evaporates and the meat sizzles inside the gyoza skins, drizzle in some oil and turn the heat to high.
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10
Continue to fry.
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11
[Method 1 for frying gyoza in a cast iron pan:] Heat the frying pan until very hot and pour in some oil.
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12
Arrange the gyoza in the pan and fry until the bottoms are lightly brown.
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13
[Method 2 for frying gyoza in a cast iron pan:] Fill the pan with water to immerse the gyoza half way to the top, and turn the heat down to medium.
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14
Cover with a lid.
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15
[Method 3 for frying gyoza in a cast iron pan:] Once the water has almost evaporated and the meat sizzles in the gyoza skins, pour in some oil and increase the heat to high.
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16
Continue to fry.
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17
[Method 4 for frying gyoza in a cast iron pan:] Once the water has completely gone and the bottom of the gyoza is golden brown, they are ready.
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18
They shouldn't stick to the bottom of the pan, so you can remove them easily.
