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1
Wash the Chinese cabbage leaves, cover loosely with plastic wrap and microwave for 2 minutes (at 700 W).
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2
Chop up finely, and squeeze out tightly.
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3
Finely chop the chives.
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4
Put the ground pork, cabbage, chives and all the flavoring ingredients in a bowl and knead together.
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5
The ratio of cabbage to chives to ground pork is around [1 to 1 to 1.5].
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6
Place a wonton skin diagonally, and place some filling on 1/4 of the skin.
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7
Pick up the corner opposite to the one with the filling on it.
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8
Fold in the side corners at this time too.
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9
The dumplings should look like this.
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10
Squeeze the top part of the dumpling together to stick the skin together, so that the filling doesn't leak.
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11
Heat a frying pan and put in 15 dumplings.
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12
Add water (40 ml) immediately, put on a lid and steam-cook over low heat for 3 minutes.
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13
Take the lid off after 3 minutes, and make sure the water has all evaporated.
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14
Pour oil beside the gyoza dumplings, and raise the heat to medium.
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15
When the dumpling skins are lightly browned, turn off the heat and put the bottom of the frying pan on a moistened and wrung out kitchen towel to cool it down fast.
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16
Done.
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17
Eat dipped in vinegar-soy sauce.
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18
The dipping sauce at Tenten is vinegar and soy sauce mixed at a 7:3 ratio.
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19
If you bring vinegar to a boil, add the soy sauce and let it cool down, it's pretty close.
