Pork Gyoza (Japanese dumplings): the traditional recipe

Preparation of the gyoza filling. Peel and remove the germ from the garlic cloves. Chop the leeks (or cabbage), ginger, and garlic. Place all the ingredients in a blender and blend. Season with salt and pepper.

Shaping the gyoza. Place the gyoza wrappers on a floured surface. Put a generous teaspoon of filling in the center of the gyoza wrapper and fold it in half to form a pocket. Crimp the edge to seal the dumpling well.

Preparation of grilled gyoza: Heat some sunflower oil in a pan, then let them brown for 2 to 3 minutes. Add water halfway up the gyoza, cover, and allow to cook until there is no liquid left. The gyoza are cooked when the dough starts to become translucent. If they are not cooked when the water has evaporated, add more water and let it evaporate again. This process takes about 15 minutes. Serve with soy sauce.

Steaming
Use a bamboo steamer for steaming. To prevent the gyoza from sticking, line the steamer with white cabbage leaves or parchment paper (make a few holes). Boil water in a pot and place the bamboo steamer on top for 5 minutes. Serve with soy sauce.