-
1
Grate the garlic and finely chop all of the other vegetables.
-
2
Add all of the ingredients to a bowl and mix them together well.
-
3
Wet the edge of the gyoza skins with water and place a teaspoon of filling on top of each skin.
-
4
Then close it up.
-
5
Oil the frying pan and place on the heat after arranging all of the gyoza inside.
-
6
Fry the gyoza until browned on high heat, then pour in some water, and place the lid of the pan on top.
-
7
Steam the gyoza for 5 minutes until the skins go translucent then turn the heat up to high and evapourate all of the water.
-
8
When the water has evapourated, drizzle in some sesame oil from the sides of the pan, and cook the gyoza until crispy.
-
9
Place a plate over the top of the pan and flip the gyoza onto it.
-
10
Serve with pozu and ra-yu.
-
11
For Step 3, fill the pan with water until 1/3 of the way up the gyoza.
-
12
For Step 4 please adjust the cooking time according to how much filling is inside the gyoza.
-
13
If you add cake flour to the water, you can make gyoza dumplings with wings, check out.
-
14
If you increase the amount of soy sauce, the mixture will taste more salty, so please adjust it to your taste.
