Gyoza

Mix the cabbage with the salt and let it sit for 15 minutes. Squeeze out as much liquid as you can with your hands so the filling does not turn watery.

• 200 g cabbage
• 1 tsp salt

✅ C'est prêt quand : cabbage feels limp and releases visible liquid when squeezed

In a large bowl, combine the pork, squeezed cabbage, garlic chives, garlic, ginger, soy sauce, sake, 1 teaspoon of the sesame oil and the cornflour. Knead with your hand for 1-2 minutes until sticky and well combined.

• 250 g minced pork
• all squeezed cabbage from step 1
• 30 g garlic chives
• 2 garlic cloves
• 1 tbsp ginger
• 1 tbsp soy sauce
• 1 tbsp sake
• 1 tsp sesame oil
• 1 tsp cornflour

✅ C'est prêt quand : mixture looks sticky and uniform