I have a new cookbook, Tim Anderson’s “Tokyo Stories”. The first recipe that screamed “MAKE MEEEEEE!!!!” at me was the hanetsuki gyoza. Made it accordingly, but skipped the crispy”wings” made with soaked cornstarch. I was starving, so was Florek, I left it out. Gyoza itself was super tasty, Florek, who’s not crazy on any pork dish had all all of his plus 3 of mine- I was pushing it already in terms of my diet…. :-/

Anyway, 250 g of fatty minced pork from Toby’s, 80 g of very finely chopped Chinese cabbage, 4 garlic cloves and a 2cm piece of ginger, grated. A handful of chopped chives- replacement for nira, I had no idea what nira was, but google did have an idea. Seasoned with salt and white pepper. All this nicely combined and wrapped in gyoza wrappers, gently panfried, then covered and steamed for 3 minutes to make sure the pork inside was nicely cooked. Served with a simple dipping sauce made with 4 tbsps of soy sauce, 2 tbsps of rice vinegar, a splash sesame oil and – not in the recipe, but I thought ponzu would work here nicely- good splash of lemon juice.

Excellent, not too complicated and will be made again.