Hakata-Style Gyoza Made with Yakisoba

• 1 packages Maru-chan salt-flavored yakisoba
• 90 grams Ground pork
• 1/3 stalk Finely chopped leek
• 1 tsp Grated ginger
• 1 tsp Grated garlic
• 2 tsp Sake
• 1/3 stalk Finely chopped Chinese chives
• 26 Gyoza skins
• 2 tsp Chicken stock granules
• 1 tsp Shiro-dashi
• 1/2 tsp Soy sauce
• 700 ml Water
• 2/3 stalk Japanese leek cut into small pieces
• 1 Soy sauce
• 1 Yuzu pepper paste

1. First, prepare the gyoza ingredients.
2. Break up the Maru-chan yakisoba noodles and chop into small pieces.
3. Place the yakisoba noodles and ingredients marked with in a bowl, add the noodle flavoring, and mix well.
4. Add the chives and mix again.
5. Wrap the gyoza filling in the skins.
6. Moisten the skins with water (not included in the ingredients) and close the gyoza firmly.
7. Simmer the 700 ml of water and all of the soup ingredients in a large frying pan.
8. Once the soup has reached a gentle boil, add the gyoza carefully and cook on low heat for about 5 minutes.
9. After about 5 minutes, the gyoza will expand a little.
10. Once they have, add the chopped leek and cook for another 2 minutes or so.
11. After 2 minutes, turn off the heat and serve up the gyoza in a bowl of your choosing.
12. Serve them up with the sauce on the side.
13. This is the yakisoba I used this time.
14. The gyoza are also delicious when they're fried.

salt, ground pork, leek, ginger, garlic, sake, chinese chives, skins, chicken, soy sauce, water, stalk japanese, soy sauce, pepper

Taken from cookpad.com/us/recipes/171858-hakata-style-gyoza-made-with-yakisoba (may not work)