Ground Meat Gyoza Dumplings with Lots of Chrysanthemum Greens

1. 1

   Finely chop the chrysanthemum greens and ginger.

2. 2

   Put them in a bowl with the ground meat and the ingredients, and mix together very well.

3. 3

   Wrap this filling with the gyoza skins.

4. 4

   Heat the sesame oil in a frying pan, and line up the gyoza dumplings in the pan.

5. 5

   When the oil starts to make a popping sound, add water about halfway up the height of the dumplings, put on a lid and let them steam.

6. 6

   When the water in the pan is almost gone, drizzle in 1 tablespoon of sesame oil, lift up the dumplings from the pan bottom with a spatula and let the sesame oil slide under them.

7. 7

   When the dumplings are browned on the bottom, they're done.

8. 8

   They look like this inside!

9. 9

   If you have any filling left over, mix in some katakuriko and pan fry in sesame oil.

10. 10

    It's rather like a jijimi (Korean savory pancake).

* Per serving · 4 servings · Values may vary.

No additional tips available.