Recipe for making "餃子" (gyoza) at home

Making:

1. Mix ground pork, white cabbage, garlic, ginger, onion, sesame oil, oyster sauce, cooking oil, soy sauce, soy sauce, sugar, salt and pepper in a large bowl. When mixing, knead and pound the meat until the mixture becomes viscous but not too sticky.
2. Place a sheet of gyoza in your hand or on a small piece of wood. Place a small scoop of filling mixture in the center of the cake. Using a wet finger, touch the water around the edge of the gyoza. Fold the gyoza into a bear shape, starting from one edge and tapping the edges together. Seal tightly to ensure no air is caught between the edges.
3. Continue this process for all gyoza sheets and filling mixture.
4. To fry, put a little cooking oil in a large pan. Once the oil is hot, place the gyoza in the pan carefully, making sure they don't touch each other. Fry the gyoza until the bottom becomes golden brown.
5. Once the bottom of the gyoza is crispy, add a little water to the pan and quickly cover it. Steam for about 5-7 minutes until the gyoza is cooked and the gyoza is soft.
6. Open the lid and continue frying until the water completely evaporates and the gyoza become crispy and firm.
7. Fry about 10-15 gyoza at a time to ensure they don't touch each other during the cooking process.
8. Serve hot gyoza with gyoza dipping sauce or soy sauce, depending on taste.