For the dough:
Water, 170 ml
Flour, 200 gr
For the filling:
For the dipping sauce:
Mix the water and the flour until getting a dough that should not be sticky and as soft as an ear lobe.
Put a wet towel over the dough and let it stand for several minutes.
Separate the dough in 30 pieces and form each of them into very thin discs from around 10cm in diameter. The middle of each disc should be a little thicker then the edge.
Cut the cabbage, nira, leek or green onion, ginger and the garlic in very small pieces. The amount of these ingredients should be equal to the amount of meat.
Put some salt on the cabbage and let it stand for 5 minutes. Then press the water out of the cabbage pieces.
Mix the cabbage, leek or green onion, nira, ginger, garlic and the ground pork all together, add some salt, pepper, soya sauce, sake and sesame oil mix it all very well.
Making and frying the Gyoza:
Put some of the filling onto a piece of dough, moisten the edge of the dough with water and close the Gyoza.
Fry the Gyoza in a little bit of hot oil until the bottom is brownish, then add water so that the Gyoza's are in the water with about half of their hight.
Keep the high heat on and wait until all the water has vaporized, then remove the Gyoza's from the heat.
Mix the same amount of soya sauce and vinegar together.