The Secret to Perfect Gyoza N Pot Stickers

I learned this on a Japanese show where they investigated why regular housewives' gyoza was so yucko compared to professional masters' gyozas. Let me share the secret with you....:D

• Ready In: 25 mins
• Serves: 6

Ingredients

•  gyoza skins

• Filling

• 200  g ground pork
• 1⁄3 cup  boiled and chopped cabbage
• 2  tablespoons  chopped leeks
• 1  garlic clove, chopped
• 1⁄2 teaspoon  grated gingerroot
• 2  teaspoons soy sauce
• 1  teaspoon sake
• 1  teaspoon  sesame oil
• 1  teaspoon sugar
•  salt
•  pepper

Directions

1. First combine the meat and the seasonings. Mix it with your HANDS. This is important. Then add in the rest of the vegetables. Mix it very very well WITH YOUR HANDS till it changes texture and cannot fall apart.
2. Place a teaspoonful of filling in a wrapper and put water along the edge of the wrapper. Make a semicircle, gathering the front side of the wrapper and sealing the top.
3. Put the gyozas into a pan and fill the pan with BOILING WATER. The water must come up to half the height of the gyozas and no higher or lower. Cover and let boil/steam for 3 minutes EXACTLY.
4. Open the lid and drain off excess water. Add vegetable oil and let it fry for only 1 and a half minutes. No longer, no shorter.
5. Remove and serve :D.