Put the meat into a bowl with the garlic, ginger, soy sauce, sake, sesame oil, sugar, potato starch, salt and pepper. In a circular motion (with your hands!) mix the meat quickly until it becomes very smooth and gooey in texture. Add cabbage, onion, and green onions, mix again until everything is combined. Cover bowl with plastic-wrap and let it sit in the fridge for about an hour. Fill Gyouza skins and wrap as desired (there are many ways you can do this, of course) and place the Gyouza in a heated, lightly oiled saute pan. Add hot water into the pan, just enough to cover the Gyouza about half way. Put the lid on and let them cook about med-high until all the water has evaporated. You can add a bit more sesame oil to the pain at this point if you like. Cook Gyouza until the bottoms are golden. That's it! Enjoy!
Yes! It certainly can. I've made it without sake several times and it's still delicious! I've made it without potato starch as well, and it didn't come out as good (texture wise) but the flavor was still there. The potato starch is used to make the meat "creamier" or softer in texture. Sometimes if the meat has no fat it will have a tough texture. For instance if you use a lean ground pork or chicken, the meat might turn into a nugget on the inside of the gyoza. Kind of weird... So if you're not going to use potato starch, make sure your meat has a little fat to it.
Okay! Thank you so much! My boyfriend got a job working at a factory with long shifts(6am-5pm), so I wanted to send him daily with really good lunches! I thought gyoza would be awesome for a lunchbox(maybe in a thermos so it stays warm). I already make crab rangoon often and he likes it, and he's a huge buff for Asian food in general, so yeah, definitely would be great for him! ^_^