Chicken Gyoza with Shiso & Shio-Koji

• 250 grams Chicken mince (either thigh or breast meat)
• 130 grams Cabbage
• 10 leaves Shiso leaves
• 1 large knob Ginger (finely chopped)
• 1 tbsp Sake
• 1 tbsp Soy sauce
• 1 tbsp or 1 teaspoon Shio-koji or salt
• 24 Gyoza skins
• 1 Sesame oil
• 1 Ra-yu
• 1 Ponzu

1. Finely chop the cabbage and draw out the moisture by sprinkling some salt over it.
2. Then finely chop the shiso and ginger as well.
3. Add the ingredients from Step 1 and the chicken mince into a bowl and mix them together well with the sake, soy sauce, and shio-koji.
4. Wrap the filling in gyoza skins and cook.
5. For detailed cooking instructions please refer to.
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chicken, cabbage, leaves, knob ginger, sake, soy sauce, salt, skins, sesame oil, ponzu

Taken from cookpad.com/us/recipes/146203-chicken-gyoza-with-shiso-shio-koji (may not work)