The Best Tasting Gyoza...Guaranteed! (2013 Edition)

• 300 grams Pork mince
• 2 pinch A: Salt
• 4 cloves, chopped A: Garlic
• 1 tsp A: Ginger, grated
• 8 chopped Garlic chives
• 500 grams, chopped Cabbage
• 3 tbsp B: Sake (or Shaoxing wine)
• 2 tbsp B: Soy sauce
• 1 tbsp B: Oyster sauce
• 2 tbsp B: Vegetable oil
• 1 tbsp B: Katakuriko
• 1 tbsp B: Chinese chicken stock powder (or salt)
• 20 ml For the dipping sauce: Vinegar
• 40 ml For the dipping sauce: Soy sauce
• 10 ml For the dipping sauce: Mirin
• 1 large packet Gyoza skins
• 2 tbsp Sesame oil for frying
• 160 ml Katakuriko slurry (for frying)

1. Put the pork mince and the A seasonings (2 pinches of salt, 4 cloves of garlic, 1 teaspoon of ginger) in a bowl and mix well until smooth.
2. For chopping garlic use a garlic press like this.
3. It's handy.
4. Add the chopped 8 garlic chives and 500 g of cabbage.
5. (If you use food processor to chop the cabbage it is much easier.)
6. Add the B seasonings into the bowl and mix very well.
7. Leave to rest for more than 1 hour.
8. (Do not drain the cabbage's excess moisture.)
9. Fill the gyoza skins with the filling.
10. (Place a gyoza skin on your hand, scoop some filling with a butter knife and wrap it with skin.
11. Fold in half and make pleats along the top from right to left.)
12. You don't need any extra water to seal the pastries.
13. The filling is moist enough to seal the pastries.
14. Pour the katakuriko dissolved in water and cover with a lid right away.
15. Steam for 2 minutes over high heat.
16. Grease the electric griddle with sesame oil and arrange the gyoza quickly.
17. Press them gently.
18. If you stick four to six gyoza together it will be easier to take them out later after frying.
19. Pour over the katakuriko dissolved in water and cover with a lid right away.
20. Steam for 2 minutes over high heat.
21. Turn off the heat and let it sit for 2 minutes.
22. Uncover the lid and fry over a high heat for two to three minutes until the bottom of the gyoza is crispy golden-brown.
23. Serve!

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Taken from cookpad.com/us/recipes/188139-the-best-tasting-gyozaguaranteed-2013-edition (may not work)