Low-Carb Pork Gyoza with Cabbage Wrappers

Ingredients

• 1 lb Ground Pork
• 1 head Napa Cabbage
• 3 cloves Garlic
• 1 tbsp Ginger
• 0.25 cup Chives
• 2 tbsp Soy Sauce
• 1 tbsp Rice Vinegar

Instructions

1. 1

   Carefully peel large leaves from napa cabbage and blanch in boiling water for 1 minute until pliable.

2. 2

   Shock cabbage in ice water and pat extremely dry.

3. 3

   Mix pork, minced garlic, ginger, chives, and soy sauce in a bowl.

4. 4

   Trim the thick stems of the cabbage leaves to create flat 'wrappers'.

5. 5

   Place filling in center and use a complex pleating technique to seal the cabbage around the meat.

6. 6

   Pan-sear the bottom of the dumplings in a hot skillet, then add a splash of water and steam under a lid for 5 minutes.

7. 7

   Remove lid and fry until the bottoms are crispy again.