My Secret Recipe for Restaurant-quality Gyoza - cabbage

Method

• Chop cabbage and Chinese cabbage finely.
• Sprinkle salt and set aside.
• Squeeze out excess water (you can use a food processor if you prefer).
• Chop green onion, garlic chives and onion.
• Mix with the ingredients from Step 1 and katakuriko.
• Stir well.
• In a different bowl, combine the pork mince, grated garlic and chopped ginger.
• Add Step 3 to Step 2 then add sake, oyster sauce, sesame oil and pepper.
• Stir well.
• The best way to wrap the filling with the skins is press in the middle first and make 3 pleats each on both sides.
• In this way, you will wrap many very quickly.
• I make them in bulk and freeze half.
• Freeze completely first, taking care so they don't stick to each other.
• After this, put them in a well-sealed bag.
• Heat a large portion of oil in a frying pan.
• As in this photo when the bottoms of gyoza are golden-brown, go ahead and steam them.
• When you make "wings" on the gyoza, add flour to the water for steaming.
• I dissolve one tablespoon of flour in 100 ml of water.
• Cover with a lid and steam for about five minutes.
• Uncover and evaporate the excess water in the frying pan to make the gyoza very crispy.
• This takes about two to three minutes.
• Look at the crispy wings around the gyoza!!
• The wings give them a very nice texture and taste.