Gyozas

Summary

Put the chopped, very finely chopped Chinese cabbage (in terms of quantity - not weight - as much as the minced) and the finely chopped spring onions together in a bowl. Peel the carrot, grate it finely and add it. Peel a thumb-sized piece of ginger and two medium-sized cloves of garlic and press into the bowl in a garlic press. Now add 3 1/2 tablespoons of soy sauce and 2 1/2 tablespoons of sesame oil to the bowl. Mix everything well.
Then always pour about a tablespoon of the filling onto a flat cake of dough, on which you have previously moistened the edge. Now fold it down so that you get half moons. Press the edges together well (so that there is no air inside) and make 5 small folds. Repeat this with all the flatbreads.
When they are all filled, put the Gyozas upright in a pan with a little hot oil and fry them until they are nice and brown.
Now give a thumbs up of water to the pan. Put a lid on and cook until there is no more water in the pan.
With the meal there is a bowl of soy sauce in which you can dip the gyozas and rice is served.
Tip: If the filling remains, just add an egg and a little flour and fry as mini meatballs. It also tastes very good, so I always add a little more filling from the front.
Note: In Japan the Gyozas are first steamed in these bamboo attachments and then fried. So it`s a bit more effort and doesn`t make any difference in taste to me.