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1
Finely chop the cabbage (or Chinese cabbage) and drain the moisture by rubbing it with salt.
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2
Finely chop the green onion, Chinese chives and ginger as well.
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3
Combine the minced meat, vegetables, seasoning ingredients, ginger, garlic and katakuriko in a bowl and mix well.
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4
Place 1 heaped teaspoon of mixture on top of each gyoza skin, and whilst adding in the traditional creases, seal the fold with a dab of water around the edge.
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5
Add some oil to a cold frying pan and line the gyoza up inside.
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6
When you have put all of the gyoza into the pan, heat them until browned.
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7
Then pour some water into the pan until the gyoza are half-submerged, cover the pan with a lid, and steam cook the gyoza for 5 minutes.
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8
Take off the lid and heat the gyoza on high until the water has evapourated.
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9
Drizzle in 2 teaspoons of sesame oil from the sides of the frying pan and cook the gyoza until crispy.
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10
Place a plate over the top of the pan and flip the gyoza out onto it.
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11
Ideally, the gyoza should be served with ponzu and chili oil, but a mixture of soy sauce and vinegar is just as delicious.
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12
For Step 1, you can pre-boil the cabbage or Chinese cabbage before cutting it up if you like.
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13
Just make sure to drain out any excess moisture well.
