Bamboo Shoots Gyoza

• 25 grams Bamboo shoot (boiled)
• 35 grams Thinly sliced pork offcuts
• 3 Shiso leaves
• 6 Gyoza skins
• 1 Salt and pepper
• 1 pinch Kombu tea
• 1/2 tbsp Sesame oil
• 1 tbsp Ponzu

1. Chop the thinly sliced pork into 3 - 4 cm and season with salt, pepper, and konbucha.
2. Dice the bamboo shoots to 5mm.
3. Cut the shiso leaves in half, and chop off the edges to be included in the gyoza skin.
4. Keep the offcuts.
5. Put 1/6 of the shiso leaves, pork and bamboo shoots onto the gyoza skin.
6. Add the shiso offcuts and wrap up.
7. Heat sesame oil in a frying pan and pan-fry the gyoza for 2 minutes.
8. When they are browned, add 1/4 cup of water and cover with a lid.
9. Continue to cook for 2 to 3 minutes over medium heat and serve.
10. Enjoy the crunchy texture of bamboo shoots.

shoot, pork offcuts, leaves, skins, salt, sesame oil, ponzu

Taken from cookpad.com/us/recipes/188112-bamboo-shoots-gyoza (may not work)