Ingredients for 40 Gyōza

Ground pork (豚ひき肉 / Buta hikiniku) 220 g (coarse grind)
Cabbage (キャベツ / Kyabetsu) 270 g
Nira (ニラ / Nira) 50 g
Salt (塩/ Shio) 1 1/2 tsp (for preparing the cabbage and nira)

Garlic (にんにく / Ninniku) 1 tsp (grated)
Ginger (しょうが / Shōga) 2 tsp (grated)
Soy sauce (醤油 / Shōyu) 1 1/2 tbsp
Sugar (砂糖 / Satōh) 1/2 tbsp
Sake (酒 / Sake) 4 tsp
Chicken bouillon powder
(鶏がらスープの素 / Torigara sūhpu no moto) 2 tsp (granules)
Salt (塩/ Shio) 1/2 tsp
Black pepper (こしょう / Koshō) Pinch

Bok choi (青梗菜 / Chingensai) 1 large or 2 small

How to Make
1. Mince the cabbage into pieces about 3 mm across. Slice the nira into pieces about 3 mm wide. Place both in a bowl and salt them. Set the bowl aside for about 10 minutes and then use your hands to squeeze water out of the cabbage and nira.
2. Add the ground pork, cabbage and nira, and all of the other ingredients to a mixing bowl. Mix well. Place the bowl into a refrigerator for at least 1 hour.
3. Transfer the mixture to a metal tray or something similar and flatten the mixture into a uniform shape. Use a tool such as a spatula to mark lines creating 40 evenly sized pieces of the mixture.

Recipe Developed by Machiko Tateno