Potato Gyoza
Instead of using gyoza (Chinese dumpling) skin, we sandwiched the patty with potato slices and roasted it.First:
Peel potatoes and slice thinly with slicer. No need to rinse with water.
Mince cabbages and rub with 2 tablespoons of salt (separate from the salt on the ingredients list), squeeze to drain after about 10 minutes.
Chop nira (Chinese chive) finely and rub with 1 tablespoon of salt (separate from the salt on the ingredients list), squeeze to drain.
Mix the ingredients of
Second:Mix minced pork, cabbage, nira (Chinese chive), and seasonings well.
Lightly grease a frying pan, spread half the amount of potatoes across the pan, partially overlapping one over the other. Spread #1patty on top of the potatoes, and cover it with the other half portion of the potatoes, spreading them partially overlapping.
Roast covered pan for about 5 to 6 minutes over low medium heat until they are brown. Then turn over and roast in a covered pan for another 5 to 6 minutes.
When the patty is cooked, cut it into bite-sized pieces and serve with the