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1
Add soy sauce and Chinese chicken stock powder (if you dissolve in hot water, use once it cools down) and mix well until the mixture becomes elastic.
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2
Cover with cling film and leave to rest in the fridge for about 1 to 2 hours.
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3
Chop the Chinese cabbage roughly and rub with 1 teaspoon of salt.
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4
Squeeze the excess moisture gently.
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5
Chop the garlic chives and grate the ginger and garlic.
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6
Combine all the ingredients, seasonings, sesame oil and pork mince.
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7
Divide into 20 portions and wrap in the gyoza skins.
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8
Dissolve 2 teaspoons of flour in a little water first and add 1/4 cup of hot water.
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9
Heat vegetable oil in a frying pan and turn off the heat.
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10
Place the gyoza.
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11
Turn the heat to medium-high and drizzle the flour dissolved in hot water.
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12
Cover a lid and fry for 4 to 5 minutes.
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13
In this photo, I fried the gyoza with spinach.
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14
The flour might look like glue but don't worry.
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15
Do not add more water.
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16
When the skins start to brown (if they don't look crispy, uncover and turn up the heat to high.
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17
Evaporate excess water in the pan), add 1 tablespoon of vegetable oil from the side of the frying pan to crisp the skins.
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18
Cover and fry for 2 to 3 minutes.
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19
This looks very crispy.
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20
I used a 20 cm frying pan.
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21
I also used sifted flour without lumps and dissolved 2 teaspoons of it in 50 ml water.
