Ingredients

• 400g cabbage - finely chopped (washed and drain)
• 1 tsp fine salt

Ingredient A
• 300g ground pork
• 50g lard
• 2 tsp ground fresh ginger
• 3 garlic cloves - grated
• 80ml water
• 1 1/2 tsp chicken bouillon powder
• 1 tbsp oyster sauce
• 1 tbsp sesame oil or negi (leek) oil
• 1 tsp white sugar
• 2 tbsp katakuriko/potato starch
• 1 tsp onion flakes (optional)

For the dipping sauce :
• 2 tbsp soy sauce
• 2 tbsp rice vinegar or apple cider vinegar
• 1 tbsp sesame oil
• gyoza wrapper as much as you need

Instructions

• 1. In a bowl add cabbage and 1 tsp salt, let sit for about 15 minutes. Set aside.
• 2. In a bowl, add all the ingredient A and cabbage (drained well from #1) and knead the mixture with hand until it becomes pale in color and sticky.
• 3. Place a gyoza wrapper on a cooking board. Use a teaspoon to take a small amount of filling and put it in the center of the wrapper. Wet the edge of wrapper with fingertip. Make pleats on one side, then fold over and seal to close. Continue with the rest of the gyoza wrappers until you used all filling.
• 4. Heat 2 tbsp vegetable oil in a large frying pan over medium to high heat. Remove from the heat once to place gyoza, and cook them until golden brown and crispy on the bottom.
• 5. Pour boiled water (about 100ml), cover pan with the lid and let it steam over medium heat until all water evaporates. Repeat with the remaining gyoza.
• 6. For the dipping sauce, mix all the ingredient in a small bowl.
• 7. Place a plate on top of gyoza. Flip the pan upside down. Cook the remaining gyoza.
• 8. Serve with dipping sauce.