Pork Gyoza

Ingredients

• 1 lb Ground pork
• 2 cups Napa cabbage
• 30 pieces Gyoza wrappers
• 3 stalks Green onions
• 2 cloves Garlic
• 1 tablespoon Ginger
• 1 tablespoon Soy sauce
• 2 teaspoons Sesame oil
• 2 tablespoons 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 all excess moisture.

2. 2

   In a large bowl, combine the ground pork, drained 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. Put a small spoonful of filling in the center.

4. 4

   Wet the edge of the wrapper with water. Fold the wrapper over and create pleats along one side to seal the dumpling into a crescent shape.

5. 5

   Heat vegetable oil in a large non-stick skillet over medium-high heat. Arrange gyoza in the pan and fry for 2 minutes 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.