Gyoza (Japanese Dumplings)

Ingredients

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

Instructions

1. 1

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

2. 2

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

3. 3

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

4. 4

   Fold the wrapper in half and create pleats along one side, pressing firmly to seal.

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 minutes or until the water has evaporated.

7. 7

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