- 3-4 leaves medium green cabbage
- 225g ground pork
- 1/4 small onion, finely-minced
- 1 small clove garlic, finely-grated
- 1 small knob ginger, finely-grated
- 1 tbsp katakuriko (potato starch)
- 1 tbsp sake
- 1/2 tsp sea salt (or 1/2 tsp shio-koji, really good)
- 1/4 tsp freshly-ground black pepper
- 1/2 tsp sesame oil
- 25-30 gyoza wrappers
- 1 tbsp or more Grapeseed oil or evoo
- 60 ml sesame oil
- Soy sauce
- kurozu (Japanese black vinegar - or rice vinegar)
- la-yu (hot chili oil) or kanzuri
- Blanch the cabbage leaves in boiling water for 1 minute or so. Drain and let cool. Wring to remove excess moisture. Mince.
- Combine the cabbage, and the remaining ingredients for the filing in a bowl. Mix and knead them well until the meat is shiny. Cover tightly and refrigerate for 30 - 60 min.
- Wrap the filling in gyoza wrappers.
- To cook, heat the grapeseed oil in a non-stick large pan over medium+ heat. Arrange the gyoza in a single layer. Add the water from the side and cover with lid. Cook for 3-5 minutes or until the water is gone and the bottom side is golden brown.
- Drizzle some sesame oil from the side and let the bottom cook another 1 min or so, so it will become crispy.
- Carefully place a large enough plate to the top, and flip the pan to invert the gyoza into the plate.
- Combine some soy sauce, kurozu (I like 1:1 ratio) and a little drizzle of la-yu or a dab of kanzuri (which I did this time... so good) in a dipping saucer. Dip the gyoza in the sauce a little bit and enjoy.