Gyoza

Ingredients

• 30 pieces Gyoza wrappers
• 250 g Ground pork
• 200 g Napa cabbage
• 2 stalks Green onions
• 1 clove Garlic
• 1 teaspoon Ginger
• 1 tablespoon Soy sauce
• 1 teaspoon Sesame oil
• 1 tablespoon Vegetable oil
• 0.25 cup Water

Instructions

1. 1

   Finely mince the napa cabbage and sprinkle with a pinch of salt. Let sit for 10 minutes, then squeeze out excess moisture.

2. 2

   In a large bowl, combine the pork, cabbage, minced green onions, garlic, ginger, soy sauce, and sesame oil. Mix thoroughly until the mixture becomes slightly tacky.

3. 3

   Place a gyoza wrapper in your palm and put a small spoonful of filling in the center.

4. 4

   Wet the edge of the wrapper with water. Fold in half and create pleats along one side to seal the dumpling tightly.

5. 5

   Heat vegetable oil in a non-stick skillet over medium-high heat. Arrange gyoza in the pan and fry until the bottoms are golden brown.

6. 6

   Pour the water into the pan and immediately cover with a lid. Steam for 5-6 minutes until the water has evaporated.

7. 7

   Remove the lid and cook for another minute to crisp up the bottoms. Serve hot with dipping sauce.