Last year, I tried making gyoza for the 2nd time. And for the 2nd time, I failed miserably.
Twelve month after, I regained my self-respect and confidence and tried it again. This time, it was a success. Alleluyah!
1 half kilo ground pork
1 cup finely chopped cabbage
1 stalk of leeks, finely chopped too
1 tablespoon cooking wine. The brand that I use is Marca Pina
1 teasepoon sesame oil
1 tablespoon sugar. I think I could add more.
1 tablespoon soy sauce
Dumpling wrappers. It is easier to handle them if they are at room temperature
Put all the ingredients in a bowl. Mix well.
On the center of a dumpling wrapper, put a tablespoon of the mixture. Wet the sides of the wrapper and press together to seal.
Now, heat oil in your most reliable non-stick pan. When the oil is hot, place the gyozas. Once the gyozas are in a pan, do not move them. Again, do not move them. If you do so, you will end up with mashed gyozas like the ones in the first picture. Let the bottoms crisp for a minute or two. Now, add half cup of water and cover partially until all the liquid has evaporated. Once the liquid is gone, remove the cover and let your beautiful gyoza cook for 2-3 more minutes. To check if the gyozas are ready, gently nudge them. If they move without resistance, they are ready
Serve with toyomansi. If you do not have calamansi or Philippine lemon in your region, I think you can use soy sauce and lemon juice.