Finely chop the chives and cabbage. Sprinkle the cabbage with a little salt.
Combine the ground meat with the ☆ ingredients. Add the chives and the tightly wrung cabbage, and knead together well.
Put a portion of the filling in the middle of a gyoza skin, wet the outside rim of the skin and fold in half, and fold up just one side (about 5 folds) to make the dumplings.
Heat a frying pan and add 1 tablespoon of vegetable oil. Line the dumplings in the pan, and cook over medium heat (about 3 minutes).
When the bottoms are lightly browned, add enough water to cover about 1/3 up of the dumplings. Put a lid on and let them steam (about 7 minutes).
When the gyoza skins are lightly translucent, remove the lid and let the liquid in the pan evaporate. Add 1 tablespoon of sesame oil to the pan and swirl it around to add crispiness and fragrance.
Transfer to a serving plate with the browned and crispy side facing up. Serve with soy sauce, vinegar, and ra-yu spicy chili oil to taste!
Story Behind this Recipe
It was my first time making gyoza dumplings, so I made this while carefully considering each steps, and the results were surprisingly delicious and easy!
Important points: Wring out the moisture from the cabbage to wilt it and make it blend with the meat better. This also eliminates the need to rest the filling, and is easier to wrap with the skins too. If you add a little sesame oil at the end, you can remove the gyoza dumplings easier from the frying pan should they get stuck.