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Gyoza: -120g Ground Pork -100g Cabbage -50g Onion -50g Garlic Chives -1/2 tbsp Soy Sauce -1/2 tsp Sugar -1/2 tbsp Sesame Oil -1 tbsp Potato Starch -1 tsp Grated Garlic -1/2 tsp Grated Ginger -1/2 tbsp Oyster Sauce -Gyoza Wrappers -1 tbsp Sesame Oil -Flour for dusting Gyoza Sauce -1 tbsp Vinegar -1 tsp Soy Sauce Mix ground pork with soy sauce, sugar, sesame oil, potato starch, oyster sauce, grated garlic, and grated ginger. Chop cabbage, onion, and garlic chives. Add them into the ground pork and mix. Dip fingers in water and wet the circumference of the gyoza wrappers. Fold them neatly and place onto a surface dusted with flour. Oil pan with sesame oil and place gyoza into the pan to get a crispy bottom. Add water and cover the pan to steam the gyoza. Chicken Skewer: -Negi -220g Chicken thigh Yakitori Sauce 60 ml soy sauce -60 ml mirin -30 ml sake -30 ml water -1 tsp brown sugar Chop negi into 2inch
