Garlic and Vegetable Energy-boosting Gyoza Dumplings

• 50 Gyoza skins
• 400 grams Ground pork
• 200 grams Cabbage (finely chopped)
• 100 grams Chinese cabbage (finely chopped)
• 10 grams Ginger - finely chopped or grated
• 3 clove Garlic - finely chopped or grated
• 1 tbsp Chicken soup stock granules
• 1 tbsp Sesame oil for cooking the dumplings
• 1 tbsp Sesame oil
• 1 tbsp Soy sauce
• 2 to 3 shakes Salt (a pinch), pepper
• 1 tbsp Cooking sake

1. Combine the seasoning ingredients with the ground pork using chopsticks.
2. Finely chop the Chinese cabbage and regular cabbage.
3. You don't need to squeeze them out.
4. Mix together the pork, cabbages, ginger and garlic with the chicken soup stock, and knead together well with your hands.
5. Put some water in a small bowl.
6. Put the filling in the middle of a gyoza skin, wet the edge with a finger dipped in the water, and make 3 pleats...
7. ... fold in half and pinch the edges securely closed.
8. If you don't want to bother, you can just fold the dumplings in half and omit the pleats.
9. Line up the gyoza dumplings on a kitchen parchment paper lined plate or the tray the meat came in (dried off).
10. Heat the sesame oil in a frying pan.
11. Put the gyoza dumplings in the pan, add about 100 ml of water, put on a lid and steam-fry the dumplings over medium heat.
12. When there's no water left in the pan, take the lid off, raise the heat to high and evaporate all the water in the pan.
13. Drizzle in a little sesame oil to finish and crisp up the dumplings, and they're done.

skins, ground pork, cabbage, chinese cabbage, ginger, garlic, chicken soup stock granules, sesame oil, sesame oil, soy sauce, salt, sake

Taken from cookpad.com/us/recipes/188215-garlic-and-vegetable-energy-boosting-gyoza-dumplings (may not work)