Japanese Gyoza Dumplings 1771028618803 K6by

Ingredients

• 1/2 pound Ground pork
• 2 cups Napa cabbage
• 2 stalks Green onions, minced
• 30 pieces Gyoza wrappers
• 1 clove Garlic, grated
• 1 teaspoon Ginger, grated
• 1 tablespoon Soy sauce
• 2 teaspoons Sesame oil
• 1 tablespoon Sake
• 1 tablespoon Vegetable oil

Instructions

1. 1

   Finely chop the napa cabbage and sprinkle with salt; let sit for 10 minutes then squeeze out all excess moisture.

2. 2

   In a large bowl, combine the ground pork, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, and sake.

3. 3

   Mix the filling vigorously with your hands until it becomes a pale, tacky paste.

4. 4

   Place a small spoonful of filling in the center of a gyoza wrapper and moisten the edge with water.

5. 5

   Fold the wrapper over and create 4-6 pleats along one side, sealing it tightly into a half-moon shape.

6. 6

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

7. 7

   Fry until the bottoms are golden brown, then pour in 1/4 cup of water and immediately cover with a lid.

8. 8

   Steam for 3-5 minutes until water evaporates, then remove lid and cook for 1 minute more to re-crisp the bottoms.