Combine all ● ingredients and mix thoroughly. Add ground pork and mix well with your hands.
Chop the Chinese cabbage (or cabbage) finely, and massage in a modest amount of salt. Squeeze firmly to let the extra water out. Mince the Chinese chives and leek.
Add the prepped vegetables into the pork. Add 1 tablespoon of katakuriko and mix thoroughly.
Wrap up with gyoza skin. Place the filling in the center, then fold it in half. Cover your left thumb from the right to make folds.
Warm up an electric griddle, then spread some oil thinly. Align the gyoza. When they've browned, add 1 cup of water and cover with a lid. Do the same if you're using a frying pan.
Drizzle some sesame oil if the water is completely reduced. It's ready to eat if it's crispy and golden brown.
Ratio of soy sauce : vinegar : mirin = 3 : 2 : 1
+ sesame oil + grated ginger and garlic + ichimi spice
Story Behind this Recipe
I did a lot of research to make tasty gyoza to please my gyoza-loving husband. Our family's gyoza is the best!
Mix together all condiments, then add the pork. Mix together well with you hands before adding the vegetables. The key is to season the pork first! Use Chinese cabbage, regular cabbage, or half of both. I personally prefer Chinese cabbage.