Classic Pork And Cabbage Gyoza Potstickers

Instructions

1. 1

   Place the minced cabbage in a bowl, sprinkle with salt, and let sit for 10 minutes to draw out moisture.

2. 2

   Squeeze the cabbage firmly with your hands or a cheesecloth to remove all excess water.

3. 3

   In a large bowl, combine the pork, cabbage, green onions, ginger, garlic, soy sauce, and sesame oil; mix vigorously until the mixture becomes tacky.

4. 4

   Place a gyoza wrapper in your palm, add a teaspoon of filling to the center, and moisten the edges with water.

5. 5

   Fold the wrapper over and create pleats along one side, pressing firmly to seal the dumpling into a crescent shape.

6. 6

   Heat vegetable oil in a large non-stick skillet over medium-high heat and arrange gyoza in a circular pattern.

7. 7

   Fry for 2 minutes until the bottoms are golden brown, then pour in the water and immediately cover with a lid.

8. 8

   Steam for 5 minutes until the water has evaporated, then remove the lid and cook for 1 more minute to re-crisp the bottoms.