Gyoza

~24 pcs. (6 pcs for each person)

Filling

100g ground pork belly or Shitake mushroom for Vegetarian

80 g chopped round cabbage 

40 g chopped onion 

20 g minced Ginger

1 grated garlic

4 stems of garlic chives chopped

2 tablespoons light soy sauce

1 tablespoon oyster sauce

1 tsp Sugar

1 tablespoon sake or cooking wine

1 tbsp potato starch

24 Dumpling wrappers

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Instruction:

1. Mix filling.
   
   
2. Place 1 tsp in wrapper, wet edges, fold & pleat.
   
   
3. Heat 1–2 tbsp oil in pan, fry gyoza bottoms 1-2 mins until golden.
   
   
4. Add ¼ cup water, cover, and steam 3-4 min.
   
   
5. Uncover, crisp bottoms 1 min.
   
   
6. Serve with soy + vinegar + chili oil.

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