Gyoza (Japanese Pan-Fried Dumplings)

• 150 g ground pork
• 1/4 head cabbage (chopped coarsely)
• 1/2 bunch nira (chinese chives) (chopped)
• 1/4 onion (minced and dust them with potato starch)
• 2 tbsp potato starch for coating onion
• 10 g ginger (ground)
• 30 dumpling skin
• 2 tbsp sake 1
• 2 tbsp sake 2
• 1 tbsp sugar
• 1 tbsp soy sauce
• 1 tbsp sesame oil 1
• Few drops chili oil
• 1 tbsp vegetable oil
• 1 tbsp sesame oil 2

1. Place ground pork, ginger, sake 1, sugar, soy sauce, salt and pepper in a bowl and knead well.
2. Add chili oil, sake 2 and keep kneading well.
3. (Don't mix vegetables yet)
4. Mix meat and all vegetables lightly.
5. (Don't stir to much) Add sesame oil 1 and combine.
6. Spread the dumpling skin, scoop the step 3's mixture onto a skin with a spoon.
7. Fold in half and make pleats in the edges and wrap tightly.
8. Heat the vegetable oil in a pan, and put the dumplings in a circle.
9. When the dumplings turned brown, pour in 120cc hot water and cook with a lid over high heat until the liquid is almost gone.
10. To finish it off, pour sesame oil 2 from the edge of the pan to inside and cook until the bottom of the dumplings get crisp on one side.

ground pork, cabbage, chinese chives, onion, starch, ginger, skin, sake, sake, sugar, soy sauce, sesame oil, drops chili oil, vegetable oil, sesame oil

Taken from cookpad.com/us/recipes/321225-gyoza-japanese-pan-fried-dumplings (may not work)