Veggie-Packed Healthy Gyoza

1. 1

   Finely chop the cabbage (or Chinese cabbage) and drain the moisture by rubbing it with salt.

2. 2

   Finely chop the green onion, Chinese chives and ginger as well.

3. 3

   Combine the minced meat, vegetables, seasoning ingredients, ginger, garlic and katakuriko in a bowl and mix well.

4. 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.

5. 5

   Add some oil to a cold frying pan and line the gyoza up inside.

6. 6

   When you have put all of the gyoza into the pan, heat them until browned.

7. 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.

8. 8

   Take off the lid and heat the gyoza on high until the water has evapourated.

9. 9

   Drizzle in 2 teaspoons of sesame oil from the sides of the frying pan and cook the gyoza until crispy.

10. 10

    Place a plate over the top of the pan and flip the gyoza out onto it.

11. 11

    Ideally, the gyoza should be served with ponzu and chili oil, but a mixture of soy sauce and vinegar is just as delicious.

12. 12

    For Step 1, you can pre-boil the cabbage or Chinese cabbage before cutting it up if you like.

13. 13

    Just make sure to drain out any excess moisture well.

* Per serving · 4 servings · Values may vary.