Gyoza

Ingredients

• Ground pork (1 pound)
• Cabbage (1 cup, finely chopped)
• Garlic (2 cloves, minced)
• Ginger (1 tablespoon, grated)
• Green onions (2, finely chopped)
• Soy sauce (2 tablespoons)
• Sesame oil (1 tablespoon)
• Salt (1/2 teaspoon)
• Black pepper (1/4 teaspoon)
• Gyoza wrappers (24-30 wrappers)
• Vegetable oil (2 tablespoons)
• Water (1/2 cup)

Instructions

1. In a large bowl, combine the ground pork, chopped cabbage, minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
2. Take a gyoza wrapper and place it on a clean surface. Spoon about 1 tablespoon of the filling onto the center of the wrapper.
3. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half to create a half-moon shape and pinch the edges tightly to seal. To enhance the seal, you can create pleats along the edge.
4. Repeat this process with the remaining wrappers and filling, placing the prepared gyoza on a lightly floured surface to prevent sticking.
5. Heat vegetable oil in a large skillet over medium heat. Once hot, arrange the gyoza in the skillet, flat side down, making sure not to overcrowd the pan.
6. Cook the gyoza for 2-3 minutes, or until the bottoms are golden brown and crispy.
7. Pour in the water, cover the skillet with a lid, and cook for an additional 5 minutes, or until the gyoza are cooked through and the water has evaporated.
8. Remove the gyoza from the skillet and serve hot with a dipping sauce.