GYOZA!

Michael and I love gyoza! We were so excited to eat it while in Japan and ate at probably the world's best gyoza shop!
Michael challenged me to learn how to make it when we got home. I was surprised that it was easy and will be making it again. I pan fried them this time, but I might try steaming them next time, because we like them both ways. This made about 2 dozen, but I froze half of them before cooking them so I can thawthem and cook them up fast later. The package ofgyoza wrappers has probably 3 dozen wrappers in it.

20 gyoza wrappers

1/3 cup chopped and boiled

cabbage, excess water removed

2 Tbsp chopped

green onion

1/2 lb ground pork

1 tsp sugar

2 Tbsps soy sauce

1/2 tsp garlic salt

1 tsp grated fresh ginger

1 Tbsp vegetable oil

1 tsp sesame oil

For dipping

sauce:

1 Tbsp soy sauce

2 Tbsp rice vinegar

1 tsp chili oil

Combine all ingredients and seasonings for filling in a bowl and mix well by hands. Place a spoonful of the filling in a gyoza wrapper and put water along the

edge of the wrapper by fingers. Make a semicircle, gathering the front side of the wrapper and sealing the top. Heat about 1 Tbsp of oil in a frying pan. Put gyoza in the pan and fry on high heat until the bottoms become brown. Turn down the heat to low. Add about 1/4 cup of water in the pan. Cover the pan and steam the gyoza on low heat until the water is gone and cooked through. Serve gyoza with dipping sauce on the side. For the dipping sauce, mix a 1:2 ratio of soy sauce to rice vinegar and add some rayu chili oil if you would like.