Garlic Ramps Gyoza

• 200 grams Mince meat (pork or mixed)
• 4 leaves Cabbage or napa cabbage
• 2 thumbtips' worth Grated ginger
• 1 dash Salt and pepper
• 1 tsp Soy sauce
• 1 tbsp Chicken soup stock granules
• 10 cm Japanese leek (optional)
• 3 bunches Garlic ramps

1. Wash and drain the cabbage and garlic ramps.
2. Finely chop them up, place them in a sieve, and sprinkle with salt (not listed in ingredients).
3. Leave the vegetables to sit for 30 minutes.
4. Mix together the mince meat and ingredients.
5. Don't over-mix though.
6. When the meat looks like this, you can stop.
7. Thoroughly drain the vegetables from Step 1 and mix them with the meat.
8. If you've sprinkled too much salt over them, give the vegetables a quick rinse before squeezing the moisture out.
9. Mix everything together however you like.
10. Wrap the filling in gyoza skins and either pan-fry or boil them.

pork, cabbage, ginger, salt, soy sauce, chicken soup stock granules, garlic

Taken from cookpad.com/us/recipes/144693-garlic-ramps-gyoza (may not work)