Surprise-Filled Gyōza

Ingredients

Method

1. 1

   Mince the sliced pork belly.

2. 2

   Finely chop the leeks and the green onion.

3. 3

   Put the pork belly in a bowl and mix in the [A] ingredients. Once thoroughly blended, mix in the leeks and green onion.

4. 4

   Put a small ball of the mixture and the chosen stuffing onto the middle of a wrapper. Dampen the edges of the wrapper with a smear of water. Fold the edges together and pleat to seal. If you're using any of the suggested stuffing: Mustard Greens: Finely chop the mustard greens and add a pinch of them in the meatball. Kimchi: Finely chop the kimchi and add a pinch in the meatball. Natto and Cheese: Add a dollop of natto and a pinch of shredded cheese to the meatball. Shrimp and Mayo: Chop the shrimp and mix with a dollop of Japanese mayonnaise and add to the meatball. Mushroom and Cheese: Chop the mushrooms and add with a pinch of shredded cheese to the meatball.

5. 5

   Pour the oil in a frying pan and carefully line the postickers in it, not letting any touch each other. Pour the water over the top. Turn on high heat and cover. Cook until all the water has evaporated and then pour the sesame oil into the pan from around the edges to add color. Remove from heat and place onto plates.

6. 6

   Mix the desired amount of the [B] ingredients to make the dipping sauce, place the potstickers on the side, and you're done!