My Secret Recipe for Restaurant-quality Gyoza

• 500 grams Pork mince
• 3 leaves Cabbage
• 3 leaves Chinese cabbage
• 1 bunch Garlic chives
• 1/2 Onion
• 1 Green onion
• 1 tbsp Sake
• 2 tbsp Oyster sauce
• 2 tbsp Sesame oil
• 1 small peice Ginger
• 1 to 2 cloves Garlic
• 1 Pepper
• 2 tbsp Katakuriko
• 1 as required Gyoza skins

1. Chop cabbage and Chinese cabbage finely.
2. Sprinkle salt and set aside.
3. Squeeze out excess water (you can use a food processor if you prefer).
4. Chop green onion, garlic chives and onion.
5. Mix with the ingredients from Step 1 and katakuriko.
6. Stir well.
7. In a different bowl, combine the pork mince, grated garlic and chopped ginger.
8. Add Step 3 to Step 2 then add sake, oyster sauce, sesame oil and pepper.
9. Stir well.
10. The best way to wrap the filling with the skins is press in the middle first and make 3 pleats each on both sides.
11. In this way, you will wrap many very quickly.
12. I make them in bulk and freeze half.
13. Freeze completely first, taking care so they don't stick to each other.
14. After this, put them in a well-sealed bag.
15. Heat a large portion of oil in a frying pan.
16. As in this photo when the bottoms of gyoza are golden-brown, go ahead and steam them.
17. When you make "wings" on the gyoza, add flour to the water for steaming.
18. I dissolve one tablespoon of flour in 100 ml of water.
19. Cover with a lid and steam for about five minutes.
20. Uncover and evaporate the excess water in the frying pan to make the gyoza very crispy.
21. This takes about two to three minutes.
22. Look at the crispy wings around the gyoza!!
23. The wings give them a very nice texture and taste.

cabbage, cabbage, garlic, onion, green onion, sake, oyster sauce, sesame oil, ginger, garlic, pepper, katakuriko, skins

Taken from cookpad.com/us/recipes/188373-my-secret-recipe-for-restaurant-quality-gyoza (may not work)