Finely chop the chrysanthemum greens and ginger. Put them in a bowl with the ground meat and the ● ingredients, and mix together very well.
Wrap this filling with the gyoza skins.
Heat the sesame oil in a frying pan, and line up the gyoza dumplings in the pan. When the oil starts to make a popping sound, add water about halfway up the height of the dumplings, put on a lid and let them steam.
When the water in the pan is almost gone, drizzle in 1 tablespoon of sesame oil, lift up the dumplings from the pan bottom with a spatula and let the sesame oil slide under them. When the dumplings are browned on the bottom, they're done.
They look like this inside!
If you have any filling left over, mix in some katakuriko and pan fry in sesame oil. It's rather like a jijimi (Korean savory pancake).
Story Behind this Recipe
I wanted to eat a lot of my favorite chrysanthemum greens! So I came up with this recipe.
You can grate the ginger if you like! It's also good with some garlic added. We always use vinegar, soy sauce and ra-yu chili sesame oil for the dipping sauce. Sesame sauce is good too!