Rich, Juicy Gyoza with Mixed Mince

• 180 grams Minced meat (mixed beef and pork)
• 200 grams Cabbage
• 2/3 bunch Garlic chives
• 1 tbsp Water
• 1 tbsp Soy sauce
• 2 tsp Sesame oil
• 1 tsp Oyster sauce
• 1 tsp Grated ginger
• 1/3 tsp Salt
• 1 Pepper
• 2 tsp Katakuriko
• 40 Gyoza skins
• 150 ml hot water + 1 teaspoon flour Hot water for pan-frying
• 1 Sesame oil
• 1 Vegetable oil

1. Add ground meat and all the ingredients into a large bowl.
2. Mix together well until it becomes white.
3. (The meat will absorb the liquid).
4. Wipe excess water from the cabbage and chives, and finely chop.
5. Add to the bowl from Step 1 (do not squeeze out any water).
6. Mix in the ingredients.
7. Use a large spoon and mix from bottom up until it blends together.
8. Don't mix too much.
9. Wet the edges of the gyoza skin with your finger (the water will act as an adhesive) and wrap up the filling.
10. Lift one corner as you wrap to prevent juice running out when pan-frying.
11. Spread vegetable oil in a frying pan and align the gyoza, leaving generous spaces in between.
12. Pan-fry over low heat.
13. Add the hot water when it's lightly browned.
14. Cover the pan and cook over medium high heat for 5 minutes.
15. Remove the lid, and let the water evaporate.
16. To finish, add sesame oil and cook over high heat until golden brown.

meat, cabbage, garlic, water, soy sauce, sesame oil, oyster sauce, ginger, salt, pepper, katakuriko, skins, flour, sesame oil, vegetable oil

Taken from cookpad.com/us/recipes/188381-rich-juicy-gyoza-with-mixed-mince (may not work)