450g boneless pork - cut into small pieces (about 5 mm cubes)
120g cheese - cut into small pieces
5 to 6 garlic cloves ( about 35 g )
1 tbsp olive oil
1/2 tsp fine salt
1 1/2 pack of gyoza wrappers
For the sauce
1 tbsp rice vinegar / apple cider vinegar
1 tbsp soy sauce
1 tbsp sesame oil
1. In a small cooking pot, add milk and water and cook the garlic until wilted. Drain and smash the garlic with a folk. Mix with olive oil and salt. Set aside.
2. In a bowl, add pork, cheese and garlic (from No.1) and mix well.
3. Place a spoonful of the mixture in the center of a gyoza wrapper. Wet the edge of wrapper with fingertip. Fold over and seal to close. Continue with the rest of the gyoza wrappers until you used all filling.
4. Heat vegetable oil in a large frying pan over medium-high to high heat. Add several gyozas (quantity depends on your pan size). Cook them until golden brown and crispy on the bottom. Add hot water (about 50 to 100 ml), cover pan with the lid and let it steam over medium heat until the water evaporates. Repeat with the remaining gyoza.
For the sauce In a small cup, add all the sauce ingredient and mix. Set aside.