Directions
1.
Mix the water and the flour to make a soft dough.
2.
Put a wet towel over the dough, and let it stand for several minutes.
3.
Separate the dough in 30 pieces.
4.
Shape the pieces into thin disks.
5.
The middle of the discs should be a little bit thicker than the edges.
6.
Chop the cabbage leaves, scallion, ginger, and garlic into small pieces so it is the same quantity as the meat.
7.
Sprinkle the cabbage with salt.
8.
Let the cabbage sit for 5 minutes.
9.
Then press the extra water out of the cabbage.
10.
Mix the cabbage, scallion, ginger, garlic, and the ground pork.
11.
Mix thoroughly with a little salt, pepper, soy sauce, sake and sesame oil to taste.
12.
Put some of the filling into the center of a piece of dough.
13.
Moisten the half of the edge of the dough with water.
14.
Close the gyoza, creasing the edge about 6 times.
15.
Fry in a little bit of hot oil until the bottom starts to turn brown.
16.
Add water to the pan so it reaches the middle of the gyoza.
17.
Cook on high until the water is gone.
18.
Then remove the gyoza from the heat.
19.
Mix the soy sauce and vinegar together in equal amounts to make the sauce.
20.
Dip gyoza into sauce and eat.
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