Gyoza with Dipping Sauce

Remove the core from ½ cabbage. Roughly chop the cabbage

Put the cabbage in a colander

Add 1 tsp of salt and mix. Let the cabbage sit for 20m to release its liquids

Add 1 cup of vegetable oil to a medium pot over low heat

Add ¼ cup of red chili flakes

Fry until the dried red chili flakes start to bubble

Add 2 tbsp of chopped, roasted almonds. Add 2 tbsp of dried onion

Add 2 tbsp of toasted sesame seeds and 2 tbsp of dried garlic flakes and stir

Add ½ tbsp of white sugar and ½ tbsp of salt and stir

Add 1 tbsp of soy sauce. When the oil begins to bubble, turn off the heat

Remove from the heat and let it cool down at room temperature. Pour it in a jar. The taberu rayu is ready

Add ¼ cup of rice wine vinegar to a bowl

Add ¼ cup of soy sauce

Add ¼ cup of the taberu rayu and stir to combine. The gyoza dipping sauce is ready

Trim and slice ½ bunch of garlic chives. Transfer them to a bowl

Add 170 g of ground pork to the bowl. Squeeze the cabbage to drain the remaining liquids and add it to the bowl

Finely chop ½ tbsp of ginger and add to the bowl

Finely chop 1½ garlic cloves and add to the bowl

Add ½ tbsp of soy sauce and ½ tbsp of toasted sesame oil. Mix by hand until completely combined

Place a gyoza wrapper on the palm of your hand. Moisten the fingers of the other hand and pass them on the border of the wrapper

Put 1½ tsp of the filling in the center of the gyoza wrapper

Fold the wrapper in half over the filling and make 3-4 pleats. Pinch it in the center and press the pleats to shape the gyoza. Repeat this process until you use all the filling

Place the gyozas in a non-stick pan over medium heat

Add water to cover a ¼ of the gyoza

Cover the pan with a larger lid and cook over medium heat until the water is evaporated

Remove the lid and drizzle with vegetable oil and swirl to distribute

Cook the gyoza over medium heat 3m until the bottoms have browned

Cover the pan with a plate, turn it upside down and dump the gyoza onto the plate. The gyoza are ready

Dip the gyoza in the sauce. Eat and repeat, and enjoy!