Gyouza stuffing: This time I added chopped cabbage, blanched and chopped stalks of broccolini, finely chopped onion, grated garlic, and ginger (amounts are arbitrary as I make it). I seasoned it with salt, black pepper, soy sauce, and dark sesame oil.
Using a small ice cream scoop, I made about 6 small meat balls. I placed them on a small cookie sheet and placed it in the toaster oven (convection mode at 350F) for 20 minutes.
I was afraid the meat balls might unravel since I didn't use any binder but they kept their shape well. Since we had a lot of gyouza to eat, I just put the meat balls in the refrigerator for later use.
The following weekday evening, I decide to serve the meat balls. My wife suggested I serve them Italian style with marinara sauce. Since they had already been seasoned in Japanese style, I decided adding an Italian element would be an ethnic taste confusion I'd rather not contemplate. I decided to go with a teriyaki-style sauce.
I first put the meat balls in a frying pan on low flame and added a small amount of sake and put on the lid so that the meat ball would steam a bit. When the sake almost evaporated, I added mirin and soy sauce (about 1:1 ratio, 2 tbs) and started shaking the pan until the the liquid almost evaporated and the sauce coated the meat balls (see below).
I served three each with sansho or Szechuan pepper powder 粉山椒. For impromptu meat balls, this was not bad at all--I'm glad I went with the teriyaki sauce.