26 Gyoza
Minced Pork or Hard Tofu (Momen) 100g
Chinese Chives 1 packet
Cabbages 3 big leaves
Ginger 2 Tbsp
Garlic 2 Tbsp
Oyster Sauce 1 Tbsp
Sake 1 Tbsp
Soy Sauce 1 Tbsp
Sesame Oil 1 Tbsp
Salt 1/2 Tsp
Pepper 1/2 Tsp
For the Skin
All purpose flour 2 Cups
Boiling Water 2 cups
Cornflour some to prevent from sticking
Preparation
Coarsely chop chives and cabbage, grate the ginger, finely chop or press garlic, and put in a bowl with minced meat or tofu. Includes all the water that comes out when chopping the veggies. Do not drain the vegetables, just knead them in. This water is the secret of juicy dumplings
Put all the seasonings in a bowl and knead well for about 5 minutes until it becomes sticky.
Let it sit at room temperature
☆ If you are making the flour wraps ☆ Put flour in a bowl and sprinkle with boiling water. Roughly mix with chopsticks. When the temperature reaches the point where you can touch it with your fingers, knead it with your hands until it becomes smooth. Divide the smoothed dough into two pieces, wrap them in plastic wrap, and let them sit at room temperature for 30 minutes. Make a rod with a diameter of about 3 cm and cut it with a kitchen knife so that it weighs about 10 g. (10g-large size 8g-normal size)
Use a rolling pin to make it as thin and round as possible. Layer the stretched dough while lightly applying potato starch to prevent it from sticking.
Apply water around and wrap the ingredients with skin.
Heat the frying pan on high heat. Sprinkle 2 tablespoons of oil and lay the gyoza. Pour 100cc of hot water over the gyoza. Cover and cook on high heat. Estimated cooking time is 5 minutes.
Moisture will evaporate in about 5 minutes, so sprinkle oil on top if you’d like.