Combine the pork and all the filling seasoning ingredients and mix well.
Add the chicken bone soup and mix well. Let sit for at least 15 minutes.
Finely chop the green onions and cabbage, sprinkle on 1 teaspoon of salt (amount separate from listed ingredients) and let sit for about 10 minutes. Squeeze out the excess moisture.
Combine the meat from Step 2, the vegetables from Step 3, and the garlic and finely chopped ginger and mix well. Roughly chop the garlic, finely chop the ginger.
Once mixed well, transfer to an air-tight container and let sit in the refrigerator. At this time, the entire mixture should weigh about 650 g.
Make the skins while you wait for the filling to rest in the refrigerator. Mix together the bread flour and cake flour. Mix the salted hot water into the flour 1/3 at a time.
Once it comes together, put onto a board and knead. Knead well using your body weight.
Wrap with plastic wrap and let rest. Let rest at room temperature for 20 minutes.
Divide the dough into 40 pieces and arrange in a shallow container. Cover with a moistened and tightly wrung out towel so that it doesn't dry out.
Dust your working surface with a good amount of flour and press out the skins. First, press the ball of dough in your hands, then use a small rolling pin to roll it out to about 8 cm diameter circle.
If you don't dust with flour well enough, the dough will stick to the pan. The skins will also dry easily, so cover with a moistened and wrung out towel. (Be careful not to let the towel touch the skins.)
Use a spatula to fill the skins with the fillings. About 1 heaping tablespoon per skin (about 15 g). If you don't completely close the skin, the juices will come out.
Heat a large amount of oil in a frying pan and arrange the gyoza in the pan. Add 500 ml of hot water to the pan, cover with the lid, turn the heat to high, and steam-fry until the moisture is gone.
When most of the moisture is gone, open the lid and let the remaining moisture evaporate. Finally, add 1 tablespoon of oil, fry until crispy, and it's done!
If you want all the gyoza to stick together like the picture, fry with 1 heaping tablespoon of flour dissolved in 200 ml of water. See Recipe ID: 919259.
Story Behind this Recipe
I love gyoza!
These are rather large gyoza! The skin is crispy, chewy, and yummy! For gyoza with "wings" on their wrappers that are stuck together, see Recipe ID: 919259.