Easy Handmade Gyoza Dumpling Filling

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   ["Finely chop the cabbage (I used a food processor, but be careful not to chop too finely or you'll lose the texture!)", "Cut the chives to 5 mm.", "Finely chop the green onion.", "Grate the ginger and garlic.", "Add salt and pepper to the ground meat and mix together well with your hands.", "When the meat is sticky, add the cabbage, ginger and garlic, and mix again.", "Add all the ingredients and mix in with your hands.", "Then add the chives and green onion and fold in.", "The filling is done.", "Use handmade or store-bought gyoza skins.", "For homemade skins, refer to ""Easy Homemade Gyoza Skins"".", "Lay on a shallow tray dusted with flour.", "When you are about to fry the gyoza dumplings, shake off excess flour or it may burn.", "Pan fry the gyoza dumplings.", "If you want to fry them so that they are crispy on the outside and juicy on the inside, see the tips in ""How to Fry Gyoza (Crisp and Juicy!)""

* Per serving · 4 servings · Values may vary.

No additional tips available.