Japanese Pan-Fried Gyoza

Instructions

1. 1

   Prepare all ingredients.

2. 2

   Finely chop the cabbage and place it in a bowl. Add salt and let it sit for 10 minutes.

3. 3

   Squeeze out the excess water from the cabbage and set aside.

4. 4

   Finely chop the chives and set aside.

5. 5

   In a mixing bowl, combine the ground pork with salt and mix in one direction. Gradually add sake and egg, mixing well. Add all remaining seasonings except sesame oil. Once the mixture is well combined, drizzle in sesame oil and vegetable oil. Refrigerate for 30 minutes.

6. 6

   Mix the prepared pork filling with the cabbage and chives.

7. 7

   Wrap the filling in gyoza wrappers, forming crescent shapes.

8. 8

   Heat a pan over medium-high heat, add vegetable oil, and turn off the heat. Place the gyoza in the pan.

9. 9

   Add the flour slurry, cover, and steam for about 10 minutes until the water evaporates. Uncover and fry for 1 minute.

10. 10

    Add sesame oil and fry for another 1-2 minutes until crispy.

11. 11

    Serve on a plate.