Finely chop the cabbage (or Chinese cabbage) and drain the moisture by rubbing it with salt. Finely chop the green onion, Chinese chives and ginger as well.
Combine the minced meat, vegetables, ★ seasoning ingredients, ginger, garlic and katakuriko in a bowl and mix well.
Place 1 heaped teaspoon of mixture on top of each gyoza skin, and whilst adding in the traditional creases, seal the fold with a dab of water around the edge.
Add some oil to a cold frying pan and line the gyoza up inside.
When you have put all of the gyoza into the pan, heat them until browned. Then pour some water into the pan until the gyoza are half-submerged, cover the pan with a lid, and steam cook the gyoza for 5 minutes.
Take off the lid and heat the gyoza on high until the water has evapourated. Drizzle in 2 teaspoons of sesame oil from the sides of the frying pan and cook the gyoza until crispy.
Place a plate over the top of the pan and flip the gyoza out onto it. Ideally, the gyoza should be served with ponzu and ra-yu, but a mixture of soy sauce and vinegar will do.
For Step 1, you can pre-boil the cabbage or Chinese cabbage before cutting if you like. Just make sure to drain out any excess moisture well.
Story Behind this Recipe
This is a modification to a gyoza recipe that my mother taught me. You can steam-cook these gyoza before browning them in the frying pan if you'd prefer. Here are some extra recipes for mapo dofu, Recipe ID: 626897, and meat gyoza, Recipe ID: 2313245.
Of course you can just use 1 pack of gyoza skins and half all of the other amounts, but I think it's more convenient to make more than you need and store some in the freezer for later. Please use minced meat that has a lot of fat.