Sort ingredients
trikota
QR Code
Listen
Pdf
Mix Ponzu Sauce and Ra-yu together for the dipping sauce.
Chop cabbage very finely.
Slice Nira chives thinly.
Combine all the ingredients for Gyoza filling in a large bowl.
Mix very well until it gets sticky.
Divide the mixture into 20-24 parts.
Either cut or shape the pieces into 'I'-shaped bars.
Take a sheet of Gyoza skin, and place one part of the meat mixture in the center of a skin.
Moisten one edge of the skin.
Wrap the other edge of the skin over the meat, and roll to seal.
Make 20-24 Gyoza.
Heat a pan at medium high heat and add oil.
Place Gyoza on a pan and cook until the bottom becomes golden brown.
Add ¼ cup water and immediately cover with a lid.
Cook until the water boils away.
Serve immediately with the dipping sauce.