FLOWER BOUQUET DUMPLINGS tasty Servings8 dumplingsINGREDIENTS32 sheets dumpling wrappers Filling100 grams (3.5 ounces) shrimp100 grams (3.5 ounces) ground pork25 grams (1 ounce) Chinese chives, minced2 teaspoons sake1 teaspoon sugarPinch of salt2 teaspoons soy sauce1 teaspoon ginger, grated 1 clove grated garlic80 milliliters (⅓ cups) water1 tablespoon sesame oilDumpling Sauce2 tablespoons vinegar2 tablespoons soy sauceChili oilPREPARATIONFor filling, roughly chop the shrimp.Combine ground pork, sake, and salt. Mix them very well in a bowl.Add soy sauce, ginger, and garlic. Mix them very well.Apply water on the right edge of the gyoza skin, then layer on 3 more sheets of gyoza skin.Scoop a spoonful of filling onto the middle of the gyoza skin. Making the flower shape. Fold into half and roll them from left side.Apply water the end of edge and fix.Heat sesame oil in the pan and lay gyoza in a single layer. Keep on medium heat for 2 minutes.When gyoza turns brown, pour in water and put the lid on. Steam for 10 minutes.Take off the lid and pour sesame oil.Cook over low heat for 3 minutes until dumpling wrapper is crispy.Enjoy with gyoza sauce!