10g fresh ginger
200g pork loin
280g chinese cabbage
1 tsp sugar
2 tbsp soja sauce
1 tbsp sesame oil
20 gyoza wrappers
2 tbsp oil
3 tbsp soja sauce
1 tbsp rice vinegar
Chop the onion, ginger, and meat and reserve.
Chop the cabbage and the leek. Put in a pot with the water, and cook for 6 minutes or until tender.
Drain your vegetables and press them down to remove the excess water.
Using a mixer, mix your cooked vegetables, chopped meat/ onion/ginger, sugar, salt, soja sauce, and sesame oil, on medium speed for 5 seconds.
Leave your filling to rest for 30 minutes in the fridge.
Put your gyoza wrappers on a sheet of baking paper.
Humidify the edges of 1/2 of the disc.
Add 1 tsp of the filling in the center of the disc.
Close the wrapper on top of the filling by bringing 2 sides of the disc together, while welding the edges by pinching them to create small folds on one side.
Line your bamboo steamer with baking paper and place your gyoza inside. Place your steamer in a pot over steaming water and cook for 3 min, or until the wrappers become translucent.
Using Avere's soaking method, wet another sheet of baking paper and line a pan with it.
Add 2 tbsp of oil and put your pan on high heat.
Put the gyoza on the baking paper and fry for 5 min to give your gyoza a golden, crispy texture.
Serve while it is still hot.
Mix together the soja sauce, and rice vinegar.