GyōZa With Pork And Nori Filling

• 2 1/16 cups wheat flour
• 1 pinch salt
• 5/8 cup hot water
• 2 tablespoons nori dried bits of
• 2 napa cabbage leaves minced
• 2 inches leek long piece white part of, minced
• 2 tablespoons grated carrot
• 2/3 pound ground pork
• 2 tablespoons sake
• 1 tablespoon shiro miso
• 1 tablespoon sesame oil
• 1 tablespoon ginger grated
• 1 tablespoon potato starch
• 1 teaspoon sugar
• 4 tablespoons chicken stock
• 1 teaspoon soy sauce

1. 1. Combine the flour and salt in a bowl, add boiling, mix vigorously with spatula. Once the dough is cool enough to handle, knead till dough is smooth.
2. 2. Divide dough into four pieces. Roll each piece out into a sausage. Divide each dough sausage into eight pieces. Roll out each piece of dough to make one wrapper.
3. 3. Mix pork with nori, cabbage, leek and carrot. In separate dish mix sake, miso, sesame oil, ginger, potato starch, sugar and soy sauce.
4. 4. Pour liquid into meat filling.
5. 5. Marinate minimum 30 minutes.
6. 6. Place 1 teaspoon of filling on each wrapper, seal the edges and shape dumpling.
7. 7. Steam-cook dumplings.
8. 8. Serve with soy-ginger sauce.

cups wheat flour, salt, water, cabbage, carrot, ground pork, sake, shiro miso, sesame oil, ginger grated, potato starch, sugar, chicken stock, soy sauce

Taken from www.yummly.com/recipe/Gyoza-With-Pork-And-Nori-Filling-1691576 (may not work)