Silky and Soft, Boiled Gyoza Dumplings with Kimchi

• 200 grams Ground pork
• 150 grams Kimchi
• 1/2 bunch Chinese chives
• 14 large gyoza wrappers
• 1 Salt and pepper
• 1 clove Garlic
• 1 thumb Ginger
• 3 Shiso leaves
• 1 tbsp Soy sauce
• 1 tsp Vinegar, rayu spicy sesame oil
• 1 Black pepper

1. Make the sauce.
2. Mix the ingredients.
3. Cut the Chinese chives into thin round slices.
4. Add the ground pork, salt, pepper, grated garlic and ginger, then knead well.
5. Place kimchi and Step 2 filling on a gyoza wrapper, and wrap them up.
6. Put the Step 3 gyoza dumplings into boiling water.
7. Leave them for 1-2 minutes after they start to float, and serve on a plate.
8. Sprinkle with the shiso leaves, pour the Step 1 sauce on top, and you're done.

ground pork, chinese chives, gyoza wrappers, salt, clove garlic, ginger, leaves, soy sauce, vinegar, black pepper

Taken from cookpad.com/us/recipes/152355-silky-and-soft-boiled-gyoza-dumplings-with-kimchi (may not work)