Gyoza with ground pork and komatsuna

Knead the ground pork in a bowl. When it becomes sticky, add the seasonings in (A) and knead until the flavor is evenly distributed

Boil the arrowheads and komatsuna briefly in hot water and chop them finely. Mix this with (1), lightly mix in 1 teaspoon of potato starch, and let it sit in the refrigerator for 1 hour

Place the filling (2) on the gyoza skin and pinch it from the edge to enclose it

Heat 1 tablespoon of salad oil in a frying pan and arrange the dumplings from [3]. When the bottoms start to brown, mix 100cc of water and flour and pour in. Cover and steam for 3 to 5 minutes

Once the gyoza skins are translucent, remove the lid. To finish, add sesame oil to add aroma. Once the skins are browned, they are done