For 2 people (ca. 30 pieces)
1 chinese cabbage
1 bunch of spring onions
1 piece of ginger (2cm)
3 cloves of garlic
30 dumpling skins
5 cl soy sauce
200g minced chicken
Salt and pepper to taste
1. Clean cabbage and spring onions under running water and put aside. Peel ginger and garlic and chop very finely and give in a large bowl. Chop cabbage and springonions and put aside.
2. Mix the minced chicken meat with the ginger and garlic very well, add cabbage and spring onions. Use your hands to mix it well; add 1 teaspoon salt or soy sauce, and 1/2 teaspoon chili powder.
3. Prepare a dry cutting board to fold the dumpling skins and a glass water to moisten the sides). Add one skin on the board and give 1 teaspoon filling in the middle. Use a little bit water and moisten the underside with your fingertip. Then start to fold the upper skin. Start from one end to the middle and then change direction. Make sure you press every fold on the wet skin to give it hold.
4. Repeat with all your skins and put the finished Gyoza on a dry plate.
Heat up a large pan with oil and add the Gyoza with the heavy side downwards. Roast for about 2-3 minutes until the underside is browned well. Meanwhile bring a steam pot to a boil (you can also steam the dumplings in the pan). Add the Gyoza in the steamer (or add a cup (200 ml) water or chicken broth into the pan and close the lid); steam for 5 minutes.
5. Serve while still hot with a little bit soysauce and chili oil. Enjoy!