If you add Chinese soup stock or umami seasoning, it'll boost the flavor but you can omit if you're concerned about the artificial seasoning
Finely chop the cabbage (I used a food processor, but be careful not to chop too finely or you'll lose the texture!)
Cut the chives to 5 mm. Finely chop the green onion. Grate the ginger and garlic.
Add salt and pepper to the ground meat and mix together well with your hands. When the meat is sticky, add the cabbage, ginger and garlic, and mix again.
Add all the ○ ingredients and mix in with your hands. Then add the chives and green onion and fold in. The filling is done.
Use handmade or store-bought gyoza skins.
For homemade skins, refer to "Easy Homemade Gyoza Skins" Recipe ID: 774335.
Lay on a shallow tray dusted with flour. When you are about to fry the gyoza dumplings, shake off excess flour or it may burn.
Pan fry the gyoza dumplings.
If you want to fry them so that they are crispy on the outside and juicy on the inside, see the tips in "How to Fry Gyoza (Crisp and Juicy!)" (Recipe ID: 777058)
They're homemade, so you can be sure it's safe to eat!
The easy and delicious gyoza dumplings are done.
Tip 1: Use fresh garlic and ginger (not from a tube) they are tastier!
Tip 2: Gyoza dumplings are tastier if you freeze them after forming rather than cooking right away!
Story Behind this Recipe
I love gyoza dumplings, but I'm wary of the store-bought kind, so I make my own. After making them many many times and playing around with the ingredients, I finally settled on this. I've aimed for a recipe with easy to understand ratios. Use this as the base and vary it to your taste.
I don't rub the cabbage with salt to preserve the crispy texture, but that means they'll exude water in the filling as time passes, so I recommend making the gyoza dumplings as soon as the filling is made. Add Chinese chives and green onion at the end to preserve their flavor and fragrance.