Super Easy! How to Make and Cook Gyoza with Crispy Wings

Name: Super Easy! How to Make and Cook Gyoza with Crispy Wings
Yield: Serves 4 servings
Ingredients: 1/2 medium head cabbage (about 14 oz); 8 stalks chives (or green onions if unavailable); 1/2 teaspoon salt (for cabbage and chives); 250 grams ground pork; 1 pinch (1/2 teaspoon) A: salt (for meat); 4 cloves A: minced garlic; 1-2 teaspoons A: grated ginger; 2 tablespoons B: sake (or Shaoxing wine); 1 tablespoon B: soy sauce; 1 teaspoon B: oyster sauce; 2 tablespoons B: vegetable oil; 1 tablespoon B: cornstarch; 1 tablespoon (or 1/2 teaspoon if using salt) B: chicken bouillon powder (or salt); 5 shakes B: MSG; Vinegar: Soy Sauce = 1:2 for dipping sauce; 1 large pack gyoza wrappers; About 2 tablespoons sesame oil for the griddle; 3/4 cup (1 tablespoon) cornstarch) water-cornstarch mixture for the griddle

スーパードリトス @cook_40086061

This is a recipe I'm confident in, developed after researching how to make and cook gyoza at home. Please try these flavorful gyoza.
The origin of this recipe
I've been researching gyoza for over 10 years, and this is the blend I've arrived at!

スーパードリトス @cook_40086061

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Ingredients

Serves 4 servings

1/2medium head cabbage (about 14 oz)
8 stalkschives (or green onions if unavailable)
1/2 teaspoonsalt (for cabbage and chives)
250 gramsground pork
1 pinch (1/2 teaspoon)A: salt (for meat)
4 clovesA: minced garlic
1-2 teaspoonsA: grated ginger
2 tablespoonsB: sake (or Shaoxing wine)
1 tablespoonB: soy sauce
1 teaspoonB: oyster sauce
2 tablespoonsB: vegetable oil
1 tablespoonB: cornstarch
1 tablespoon(or 1/2 teaspoon if using salt) B: chicken bouillon powder (or salt)
5shakes B: MSG
Vinegar: Soy Sauce = 1:2 for dipping sauce
1large pack gyoza wrappers
About 2 tablespoons sesame oil for the griddle
3/4 cup (1 tablespoon)cornstarch) water-cornstarch mixture for the griddle

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Steps

1

Finely chop the cabbage (about 14 oz) and chives (8 stalks), add 1/2 teaspoon salt (a pinch), and mix lightly.
2

(Tip)
Using a food processor makes chopping easy!
3

In a separate bowl, combine ground pork (250 grams) with seasoning A (salt, ginger, garlic) and mix well until sticky.
4

Add the vegetables and seasoning B to the bowl from step 3, and mix well.
5

(Important) Let the gyoza filling rest for at least 60 minutes to allow the flavors to meld. (Do not squeeze out the water from the cabbage)
6

Wrap the gyoza filling in the wrappers.
7

(Tip)
I don't use water to seal the wrappers. The moisture from the filling is enough to make them stick.
8

Heat the griddle thoroughly, and quickly arrange the gyoza by pressing them slightly onto the griddle. (Do not add oil at this point)
9

Pour the water-cornstarch mixture over the gyoza, cover the griddle, steam on high heat for 3 minutes, then turn off the heat and let steam for another 3 minutes.
10

Remove the lid, drizzle sesame oil over the gyoza, and wait for the bottoms to brown. (About 2-3 minutes on high heat?)
11

Once the bottoms are nicely browned, they're ready to serve!
12

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