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1
Put the pork mince and the A seasonings (2 pinches of salt, 4 cloves of garlic, 1 teaspoon of ginger) in a bowl and mix well until smooth.
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2
For chopping garlic use a garlic press like this.
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3
It's handy.
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4
Add the chopped 8 garlic chives and 500 g of cabbage.
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5
(If you use food processor to chop the cabbage it is much easier.)
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6
Add the B seasonings into the bowl and mix very well.
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7
Leave to rest for more than 1 hour.
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8
(Do not drain the cabbage's excess moisture.)
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9
Fill the gyoza skins with the filling.
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10
(Place a gyoza skin on your hand, scoop some filling with a butter knife and wrap it with skin.
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11
Fold in half and make pleats along the top from right to left.)
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12
You don't need any extra water to seal the pastries.
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13
The filling is moist enough to seal the pastries.
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14
Pour the katakuriko dissolved in water and cover with a lid right away.
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15
Steam for 2 minutes over high heat.
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16
Grease the electric griddle with sesame oil and arrange the gyoza quickly.
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17
Press them gently.
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18
If you stick four to six gyoza together it will be easier to take them out later after frying.
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19
Pour over the katakuriko dissolved in water and cover with a lid right away.
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20
Steam for 2 minutes over high heat.
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21
Turn off the heat and let it sit for 2 minutes.
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22
Uncover the lid and fry over a high heat for two to three minutes until the bottom of the gyoza is crispy golden-brown.
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23
Serve!
