Grate the garlic and finely chop all of the other vegetables.
Add all of the ingredients to a bowl and mix them together well. Wet the edge of the gyoza skins with water and place a teaspoon of filling on top of each skin. Then close it up.
Oil the frying pan and place on the heat after arranging all of the gyoza inside. Fry the gyoza until browned on high heat, then pour in some water, and place the lid of the pan on top.
Steam the gyoza for 5 minutes until the skins go translucent then turn the heat up to high and evapourate all of the water. When the water has evapourated, drizzle in some sesame oil from the sides of the pan, and cook the gyoza until crispy.
Place a plate over the top of the pan and flip the gyoza onto it. Serve with pozu and ra-yu.
For Step 3, fill the pan with water until 1/3 of the way up the gyoza. For Step 4 please adjust the cooking time according to how much filling is inside the gyoza.
If you add cake flour to the water, you can make gyoza dumplings with wings, check out Recipe ID: 2031548.
If you increase the amount of soy sauce, the mixture will taste more salty, so please adjust it to your taste.
Story Behind this Recipe
My family often makes vegetable gyoza, but these meat gyoza are just as common. Check out "Chicken & Shiso Gyoza", Recipe ID: 1893293 & "Vegetable-Packed Gyoza", Recipe ID: 611523 as well.
Please adjust the amount of garlic to your taste. After heating and oiling the pan, please remove it from the heat. If you don't do this then the gyoza will start cooking as you're arranging them in the pan and they'll be unevenly cooked. So please make sure to only return the pan to the heat after all of the gyoza are inside it.