These are loaded with chives.The ingredients are well seasoned. Make a large pot and have a party.
Takes less time and preparation than you think. Ever since the poisoned gyoza incident, I stopped eating commercial ones.I now make them 100% from scratch.
No need to remove excess water from the chives by rubbing with salt first.Emulsifying the ground pork with the water from the vegetables will give good texture.An electric griddle gives the gyoza a crispier finish than a frying pan. No need to rub the other greens with salt, either.
Enjoy Japanese food around the world.