Pan-Fried Gyoza

• 50 Gyoza skins
• 250 grams Ground pork
• 1/8 head Chinese cabbage
• 1 bag Garlic chives
• 3 clove Garlic
• 2 clove Ginger
• 1 tbsp Cooking sake
• 1 tbsp Soy sauce
• 2 tbsp Katakuriko
• 1 Black pepper
• 1 Vegetable oil
• 1 Sesame oil

1. Mince the Chinese cabbage and massage with salt.
2. Set aside for 15 minutes, then squeeze out excess water.
3. Chop the Chinese chives finely.
4. Grate garlic and ginger.
5. Combine the pork, Chinese cabbage, Chinese chives, condiments, garlic, and ginger in a bowl and mix everything together with your hands.
6. Place the filling made in step 3 onto a gyoza skin.
7. Wet the edges with your fingers, and make a few folds as you wrap it up.
8. If you freeze some of the gyoza in a zip-lock bag, it's preservable and very useful.
9. Heat vegetable oil in a frying pan, align the gyoza, and pan-fry until the skin is golden brown.
10. When the bottom of the gyoza turn brown, add boiling water to about 1/4 the height of the gyoza.
11. Cover the pan and steam-fry for 3 to 4 minutes.
12. Remove the lid and let the water evaporate completely.
13. Drizzle in some sesame oil from the edges of the pan.
14. Cook over high heat until crispy, and serve.

skins, ground pork, head chinese cabbage, garlic, clove garlic, clove ginger, sake, soy sauce, katakuriko, black pepper, vegetable oil, sesame oil

Taken from cookpad.com/us/recipes/188283-pan-fried-gyoza (may not work)