How to make Gyoza (potsticker)

Today I will show you how to make Gyoza. I use Chinese chives but if you can't find any, you don't need to use it. Gyoza skin can find at most grocery store. But try to get the round ones.

What you need:
Cabbage/about 6 oz (170g)
Chinese chive/3 oz (90g)
ground pork/1 pound (450g)
green onion/2 stalk
garlic/ 1/2 teaspoon
ginger/1/2 inch piece
sesame oil/2 teaspoons
pepper/ 1/8 teaspoon
soy sauce/ 2 teaspoons
sake/1/2 tablespoon
Gyoza skin/1 package

oil for cooking Gyoza
water for cooking/70 ml per 10 Gyoza

dipping sauce/Soy sauce and vinegar to taste


Directions:

1. Chop cabbage, garlic and ginger and slice green onion and Chinese chives.

2. In a large bowl mix together ground pork, chopped cabbage, garlic and ginger and sliced green onions and Chinese chives.

3. Add sesame oil, soy sauce, pepper and sake.

4. Mix thoroughly.

5. Hold Gyoza skin with left hand.

6. Place 1 tablespoon of mixture on skin.

7. Dip finger in water and wet outside edge of Gyoza skin.

8. Begin folding Gyoza skin in half while pinching one side to create a fold.

* See pictures. There should be 3-4 creases.

9. Make as many as you want before cooking. (If you make a lot you can freeze them to cook later.)

Cooking Gyoza 10 at time:

1. Prepare fry pan by placing on medium heat when fry pan gets hot add oil.

2. Place 10 Gyoza in pan and cook until bottoms are golden brown.

3. Add 70ml water and cover pan.

4. Reduce heat to medium low for 3min to steam Gyoza.

5. When most of the water has evaporated take off the lid and cook until all the water is gone and remove Gyoza from pan.

6. Serve on plate with a side of dipping sauce.


* Difference between Chinese and Japanese Gyoza is that Chinese Gyoza is boiled or steamed. Japanese fry their Gyoza before steaming.