Japanese Pork and Chive Gyoza

Ingredients

• 300 g ground pork
• 1 bunch nira (garlic chives), finely chopped
• 2 cups cabbage, finely minced
• 30 pieces gyoza wrappers
• 1 tsp grated fresh ginger
• 1 clove grated garlic
• 1 tbsp soy sauce
• 1 tbsp sake
• 1 tbsp toasted sesame oil
• 1 tsp potato starch or cornstarch
• 0.5 tsp salt
• 0.25 tsp ground white pepper
• 0.33 cup water (for steaming)
• 1 tbsp vegetable oil (for frying)

Steps

1. Toss minced cabbage with 1/2 tsp salt in a bowl, let sit for 10 minutes, then squeeze out excess moisture thoroughly with your hands.
2. In a large bowl, combine ground pork, squeezed cabbage, chopped garlic chives, ginger, garlic, soy sauce, sake, sesame oil, potato starch, and white pepper. Knead vigorously until the mixture becomes pale and sticky.
3. Place a gyoza wrapper in your palm, add about 1 tablespoon of filling in the center, and moisten the edges lightly with water.
4. Fold the wrapper in half, pleating the front edge 4 to 5 times from right to left while pressing firmly against the back edge to seal tightly.
5. Heat 1 tablespoon of vegetable oil in a nonstick skillet over medium-high heat. Arrange gyoza in a circle or rows, flat-side down, and cook for 2 minutes until bottoms are golden brown.
6. Pour 1/3 cup of water into the hot skillet, immediately cover tightly with a lid, and steam on medium heat for about 5 minutes until wrappers turn translucent.
7. Remove the lid and let remaining liquid evaporate completely. Drizzle a little sesame oil around the edges and fry for 1 more minute until bottoms are extra crispy. Serve hot with soy sauce and rice vinegar.