Veggie-Packed Healthy Gyoza

• 150 grams Minced pork
• 1/4 Cabbage or Chinese cabbage
• 1 bunch Chinese chives
• 1 clove Garlic (grated)
• 1 piece Ginger
• 1/4 Green onion or scallion
• 2 tsp Soy sauce
• 1 tbsp Sake
• 1 tbsp Sesame oil
• 1 tsp Salt
• 2 tsp Katakuriko
• 2 packs Gyoza skins
• 2 tsp Sesame oil

1. Finely chop the cabbage (or Chinese cabbage) and drain the moisture by rubbing it with salt.
2. Finely chop the green onion, Chinese chives and ginger as well.
3. Combine the minced meat, vegetables, seasoning ingredients, ginger, garlic and katakuriko in a bowl and mix well.
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. Add some oil to a cold frying pan and line the gyoza up inside.
6. When you have put all of the gyoza into the pan, heat them until browned.
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. Take off the lid and heat the gyoza on high until the water has evapourated.
9. Drizzle in 2 teaspoons of sesame oil from the sides of the frying pan and cook the gyoza until crispy.
10. Place a plate over the top of the pan and flip the gyoza out onto it.
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. For Step 1, you can pre-boil the cabbage or Chinese cabbage before cutting it up if you like.
13. Just make sure to drain out any excess moisture well.

pork, cabbage, chinese chives, clove garlic, ginger, green onion, soy sauce, sake, sesame oil, salt, katakuriko, skins, sesame oil

Taken from cookpad.com/us/recipes/148261-veggie-packed-healthy-gyoza (may not work)