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1
Put the ground pork and all the filling ingredients in a bowl and mix well.
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2
Add the chicken soup and mix well.
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3
Leave the filling like this for 10 minutes, to let the ground pork absorb lots of soup.
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4
Chop up the leek and cabbage fairly roughly.
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5
Sprinkle with 1 teaspoon of salt (not listed in the ingredients) and leave for 10 minutes.
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6
Tightly squeeze out the moisture.
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7
Combine the Step 2 meat mixture, finely chopped garlic and ginger, the Step 3 cabbage, and leek.
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8
Mix well, put into a container with a tightly sealing lid, and let it sit for a while in the refrigerator.
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9
While the filling is resting, make the skins.
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10
Combine the bread and cake flours.
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11
Dissolve the salt in the boiling water, and add this to the flour mixture in 3 batches while mixing well.
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12
When the dough comes together in one ball, place it on a work surface and knead well, while putting your weight into it.
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13
Wrap in plastic and rest for 20 minutes at room temperature.
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14
Roll the dough out into thin ropes.
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15
Divide into 60 pieces and roll each piece into balls.
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16
Flatten each ball of dough with your palm, and roll the dough out with a rolling pin.
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17
Dust generously with flour.
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18
Roll the dough out to a 1 mm thickness with a diameter close to 10 cm.
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19
If you don't flour the dough generously, the pieces will get stuck to each other.
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20
The thickness is more important than the shape of the skins.
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21
Fill and form the dumplings.
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22
Put a generous amount of filling on each skin and then remove any excess.
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23
This way, the edge of the skin will be moistened so there's no need to put water on it.
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24
Put the filled dumplings on a shallow tray.
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25
Bring plenty of water to a boil in a wok, and add the gyoza dumplings.
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26
They are liable to stick to the bottom of the wok right after they're added, so stir them up gently with a ladle.
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27
When the dumplings float to the surface they are done.
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28
Transfer them to servings plates, and serve with the special sauce or ponzu sauce, and cold beer!
