Gyoza
Filling:
200 g ground pork
Cabbage
Nira*: can be substituted by leek or green onion
Leek or Green onion
Garlic
Ginger
Sake*
Soya sauce, salt, and pepper
Sesame oil
Dipping Sauce:
Soya sauce
Vinegar
Filling:
1. Cut some green, outer cabbage leaves, some green onion (or leek), nira, ginger, and garlic in very small pieces. The amount of these ingredients should equal the amount of meat. Do it as you like.
Put some salt on the cabbage, and let it stand for five minutes. Then press the water out of the cabbage pieces.
2. Mix the cabbage, green onion (or leek), nira, ginger, garlic, and the ground pork all together, and add some salt, pepper, soya sauce, sake, and sesame oil. Mix it all very well.
Making and frying the Gyoza:
3. Put some of the filling onto a piece of dough. Remember that the filling should suffice for 30 gyoza pieces.
4. Moisten the edge of the dough with water. Moisten only a semicircle, not all the way around.
5. Close the gyoza. While closing it, fold the edge about 6 times as shown on the image.
6. Put the gyoza on the table as shown in the image.
7. Fry the Gyoza in a little bit of hot oil until the bottom is brownish, then add water so that the gyoza are in the water with about half of their hight.
8. Keep the high heat and wait until all the water has vaporized. Then remove the gyoza from the heat.
9. Dipping sauce: Mix the same amounts of soya sauce and vinegar together.
To boil, add to boiling water and cook for 6 minutes
To steam, arrange one-third of the dumplings in a single layer in a vegetable steamer coated with cooking spray. Steam dumplings, covered, for 15 minutes. Remove from steam, set aside, and keep warm.