Leek Gyoza Recipe

Marinate the meat in sake for about 30 minutes. Grate the ginger and garlic. Thinly slice the leek and the green onions. Mix all the ingredients with the drained meat to form a stuffing. You can test the seasoning of the stuffing by taking a small portion and cooking it in the microwave for 20-30 seconds.

Place a teaspoon of filling in the center of the dough circle. Moisten the edge of the dough with a wet finger. Fold the dough over to form a half-moon, removing the air and sealing the edges well. Repeat until exhausted (of the dough, the filling, or the cook!).

Heat a skillet with a lid over high heat. Pour a little cooking oil and place the dumplings in the skillet. Cover. Cook for 2-3 minutes until a nice golden crust forms on the bottom. Over medium heat, pour 100 ml of water into the skillet and cover immediately. Let the dumplings cook in the steam for another 3-4 minutes until the dough is well cooked. Enjoy with good soy sauce and/or ponzu.

To finish, find the detailed recipe, as well as a gluten-free gyoza dough recipe, on the website.