Put the ground pork in a bag, add all the Seasoning A ingredients, and knead well until sticky.

Finely chop the cabbage, put it in the bag, sprinkle with salt, and let it sit for about 10 minutes.

Cut a hole in the corner of the bag with scissors and squeeze out the excess water.

Finely chop the chives and green onion.

Add the cabbage from step 3 and the chives and green onion from step 4 to the bag from step 1, and knead well. *If possible, let it rest for about half a day to let the flavors meld.

✨ How to Wrap Gyoza
Moisten a paper towel.

Dampen half of the gyoza wrapper with the paper towel.

Cut the corner of the bag from step 5 with scissors.

Squeeze the filling into the center of the wrapper and cut with a fork or spoon.

Bring the center together.

Fold the sides towards the center.

Fold the outer parts towards the center with your thumb.

Pinch the edges to seal.

Shape the gyoza.

Sprinkle cornstarch on a tray and arrange the gyoza.

✨ Cooking
Prepare 1/2 cup boiling water (100 ml), heat a frying pan over medium heat, add oil, and arrange the gyoza. Cook for about 1 minute to brown.

Pour in the boiling water, cover, and steam for 3-5 minutes.

Uncover and cook until the water evaporates. Drizzle sesame oil and cook for 1 more minute.

Once cooked, place a plate over the pan and flip to transfer the gyoza onto the plate.

Mix the sauce ingredients together.

Enjoy while hot.

✨ Freezing
Arrange the gyoza on a tray and freeze for about 1 hour as is.

Once frozen, transfer to a ziplock bag for storage. Cook and enjoy whenever you like.

✨ How to Cook Gyoza with Crispy Wings
Recipe ID: 24445312

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