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1
Chop the garlic chives and cabbage leaves roughly.
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2
Chop the ginger and garlic finely.
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3
Combine these vegetables with the minced pork in a bowl.
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4
Add all the seasonings and mix well for about 5 minutes until the mixture becomes slightly sticky.
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5
Leave to rest at room temperature.
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6
How to make gyoza dumpling skins.
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7
Put the flour into a bowl and pour in boiling water.
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8
Mix roughly with chopsticks.
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9
When the dough is cooled down enough to handle, knead the dough for about five minutes until it becomes elastic and smooth.
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10
Divide the smooth dough into two and wrap in cling film.
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11
Leave to rest in the fridge for 30 minutes.
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12
Shape the dough into a cylinder roughly 3 cm in diameter and cut into about 10 g portions with a knife.
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13
10 g for larger sizes and 8 g for normal-sized gyoza dumplings.
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14
Roll out the dough into thin circles.
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15
Coat the skins with katakuriko so they don't stick to each other.
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16
Wet the edges of the round skin and stuff with the filling, sealing the folded skin together.
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17
When you fry half the gyoza.
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18
Heat the frying pan over high heat.
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19
Put two tablespoons of vegetable oil and place in the gyoza dumplings.
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20
Pour over 100 ml of hot water and cover.
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21
Fry for about five minutes over high heat.
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22
After 5 minutes, all the water should have almost evaporated, so drizzle oil on the side of the frying pan.
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23
Fry until the gyoza are golden brown, then serve.
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24
P.S.
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25
: When you want to have really crispy gyoza, you can make these changes to the gyoza skin recipe: 1 and 1/2 cup of plain flour.
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26
1/2 cup of strong (bread) flour.
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27
150 ml of boiling water.
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28
Dumplings made like this are really tasty, too.
