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1
Cut the cabbage into quarters, and boil until wilted.
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2
As the cabbage boils, mix the soy sauce and chicken stock together and microwave for about 30 seconds.
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3
Add the warmed soy sauce mixture and sesame oil to the ground pork, and mix together well.
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4
Cool down the boiled cabbage in cold water, and chop up coarsely.
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5
Squeeze out the cabbage well to remove excess water.
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6
Use paper towels or a sieve.
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7
Finely chop the chives.
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8
Smash the garlic with the side of a knife, then chop finely.
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9
Add cabbage, chives and garlic plus 2 tablespoons of katakuriko to a bowl and mix together.
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10
Use cooking chopsticks to mix to prevent excess water from coming out of the vegetables.
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11
Combine the vegetable and pork mixtures.
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12
Knead together well until it becomes sticky.
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13
Wrap the filling in gyoza skins.
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14
Pan fry the gyoza dumplings.
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15
You can do it the way they do it at restaurants, but in our house, we do it like shown in the photo.
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16
Heat a frying pan, add vegetable oil and the dumplings, and fry over medium-high heat until browned, about 2-3 minutes.
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17
Pour in water (to about 5 mm depth) from the edges of the pan, cover with a lid and steam-fry for about 5 minutes, over low-medium heat.
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18
Take the lid off, shake the pan back and forth and continue cooking until you hear crackling sounds from the pan.
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19
When there's no moisture left in the pan, drizzle about 1 tablespoon of oil in batches, and shake the pan back and forth again.
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20
Done!
