Combine the 〇 seasoning ingredients with the ground pork using chopsticks.
Finely chop the Chinese cabbage and regular cabbage. You don't need to squeeze them out.
Mix together the pork, cabbages, ginger and garlic with the chicken soup stock, and knead together well with your hands.
Put some water in a small bowl. Put the filling in the middle of a gyoza skin, wet the edge with a finger dipped in the water, and make 3 pleats... →
... fold in half and pinch the edges securely closed.
If you don't want to bother, you can just fold the dumplings in half and omit the pleats.
Line up the gyoza dumplings on a kitchen parchment paper lined plate or the tray the meat came in (dried off).
Heat the sesame oil in a frying pan. Put the gyoza dumplings in the pan, add about 100 ml of water, put on a lid and steam-fry the dumplings over medium heat.
When there's no water left in the pan, take the lid off, raise the heat to high and evaporate all the water in the pan. Drizzle in a little sesame oil to finish and crisp up the dumplings, and they're done.
Story Behind this Recipe
These gyoza dumplings combine the wishes of my husband who wants a lot of garlic, my kids who want meat, and my desire to eat lots of vegetables.
Be careful not to overfill the gyoza dumplings at Step 4.