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20minutes
Finely chop the cabbage and leeks, put in a bowl, add salt and mix well.
Put minced pork in another bowl, add garlic and ginger, and knead well until sticky.
Squeeze the cabbage and leeks from 1) and drain well. In addition to the meat from 2), add Shaoxing wine, soy sauce, chicken broth soup, and potato starch, and knead well.
Cover with plastic wrap and let it sit in the refrigerator for 1 hour.
Sprinkle the whole bat with potato starch.
Place the ingredients in the center of the gyoza skin, soak the skin with water with your fingers, fold it in half, attach the ends, and fold it into a bellows shape to wrap it.
Add oil to a hot plate, line up the dumplings, sprinkle with water-soluble potato starch, cover and bake for 5 minutes, and you're done!
With this material, about 50 dumplings are made.
The ingredients used for the contents of the dumplings can be anything, such as the vegetables left in the refrigerator, so you can try various things as you like. It will be a conservative dish that makes good use of leftovers.
Knead the meat well until it becomes sticky.
To prevent the dumplings from sticking to each other, sprinkle the bat with potato starch before making it.
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