Make it juicy by letting the meat absorb the condiments. It's richly-flavored thanks to the mixed ground meat, and even has crispy and crunchy "wings" on the sides. You should also try it with just minced pork.
Add ground meat and all the ○ ingredients into a large bowl. Mix together well until it becomes white. (The meat will absorb the liquid).
Wipe excess water from the cabbage and chives, and finely chop. Add to the bowl from Step 1 (do not squeeze out any water). Mix in the ● ingredients.
Use a large spoon and mix from bottom up until it blends together. Don't mix too much.
Wet the edges of the gyoza skin with your finger (the water will act as an adhesive) and wrap up the filling.
Lift one corner as you wrap to prevent juice running out when pan-frying.
Spread vegetable oil in a frying pan and align the gyoza, leaving generous spaces in between.
Pan-fry over low heat. Add the ☆ hot water when it's lightly browned. Cover the pan and cook over medium high heat for 5 minutes. Remove the lid, and let the water evaporate. To finish, add sesame oil and cook over high heat until golden brown.
Story Behind this Recipe
I heard that the moisture in the meat evaporates easily during processing. I wanted my dish to be juicy and rich, so this is what I came up with. I added oyster sauce to my mother's recipe that uses mixed ground meat without garlic.
-Try to use good quality ground meat because it really determines the taste. _Make sure the meat absorbs plenty of water and condiments. -Wrap up briskly and pan-fry immediately (to avoid tearing, align the gyoza leaving generous spaces in between). Store leftovers in the freezer.