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1
Preparation: Soak 30 g of chickpeas in water overnight.
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2
Cook in a pressure cooker until tender (about 5 minutes after the level of the pressure is reached).
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3
At this point, the chickpeas weigh about 100 g or less.
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4
Chop the cabbage (or Chinese cabbage) and onion.
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5
Sprinkle over salt (not listed) and mix lightly.
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6
Leave to sit until wilted and softened.
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7
Chop the cores.
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8
Meanwhile mash the Step 1 chick peas.
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9
It's alright if there are some inconsistencies remaining.
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10
Put the cabbage from Step 2 and the onion into a colander and rinse with running water.
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11
Squeeze the moisture out (after draining).
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12
Mix Step 4 and the mashed chick peas in a bowl.
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13
Combine the mixture with your chopsticks.
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14
Add the seasonings and mix with your hands.
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15
Check the taste and adjust the seasonings.
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16
Divide the mixture into portions that are 1 tablespoon or less.
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17
Shape into small balls (there should be 12).
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18
Wrap each filling with gyoza wrappers.
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19
Heat the grape seed oil in a frying pan (or vegetable oil) and arrange the gyoza.
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20
Fry over medium heat.
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21
After the bottom of the gyoza are golden brown, pour in enough water to fill the pan up to half the height of the gyoza.
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22
Cover with a lid and continue to cook over a high heat until the water has evaporated completely.
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23
This takes about 5 minutes.
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24
Uncover the lid and drizzle with sesame oil (move around the frying pan to distribute the oil all over).
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25
Turn off the heat and it's done!
