You can find locally produced Gyoza skins at Asian grocery stores. What I usually use is 400g pack containing 42 skins. They are fresh and very reasonably priced.
35 to 40 pieces
300 to 400g Pork Mince
1/4 Wombok (Chinese Cabbage)
1 to 2 teaspoon Salt to pickle Wombok
1 small piece Ginger *grated
1 clove Garlic *grated
Salt & White Pepper
1/2 bunch Garlic Chives *chopped
Rā-yu (Chilli Oil)
- Chop the Wombok finely and massage 1 to 2 treasons Salt into the Wombok, then leave it stand for a while. Squeeze the Wombok to remove salty water from the vegetable.
- Combine Pork mince, Wombok, finely grated Ginger and Garlic, and the other optional ingredients, season with Salt & White Pepper, and mix them very well until it gets pasty texture.
- Place a heaped teaspoonful of the filling onto a Gyoza Skin, moisten the edge of the skin with water, fold the edge about 5 times and close.
*Watch this video
- Heat Oil in a frypan (non-stick pan recommended) over medium high heat, place Gyoza.
- Add 1/2 cup Water, cover with a lid and allow Gyoza to steam until the Water is gone. Keep cooking until the bottom of Gyoza turned golden brown.
- Serve with the Dipping Sauce and Rā-yu (Chilli Oil).