Gyoza (餃子) are Japanese dumplings descended from Chinese jiaozi. Appreciated all over the world, they are never lacking in Japan in izakaya (typical taverns) or ramen restaurants, to be accompanied with a good beer.
The version I propose to you is called "hanetsuki gyoza" (羽根つき餃子), with "wings", i.e. with a fragrant crust that I'm sure you will appreciate.
1 package frozen disks for gyoza
200 gr minced pork
1 finely chopped spring onion (only the green part)
6 leaves of Chinese cabbage finely chopped
finely chopped ginger
1 spoon sake
1 tablespoon sesame oil
2 tablespoons soy sauce
1 tablespoon starch
Combine cabbage, spring onion, meat, soy sauce, sake, sesame oil and salt in a bowl. Mix well.
Prepare the gyozas by placing a teaspoon of the dough in the center of the disk. Moisten the edge of the disk with a finger wet with water. Seal the dumplings by pinching the edges. Put the dumplings thus formed on a plate, flattening it slightly so that the base is slightly flat.
Oil a frying pan and heat it. Place the gyozas on top and brown them at the base.
In a bowl, dissolve the starch with water and pour it all into the pan.
Cover and cook over medium heat until the dumplings are cooked and a crust has formed at the base (7 minutes).
Mix the sauce ingredients and put the sauce in a small serving bowl.
Once the dumplings are cooked, turn the pan upside down onto a serving plate so as to serve them crust side up. Serve with the sauce on the side.