Gyoza

50 minutes - 30 minutes prep
24 Gyoza

• 24 gyoza skins
• 1/4 lb ground pork
• 4 cabbage leaves
• 4 green onions
• 1 clove garlic
• 1 inch fresh gingerroot
• 1 pinch salt
• 1 pinch pepper
• 1 tablespoon soy sauce
• 1 tablespoon sesame seed oil
• 1 tablespoon chili sauce

1. Rinse cabbage leaves and onions, pat dry and mince
2. Grate ginger root and press or mince the garlic
3. Combine all with ground pork, add the salt, pepper and soy sauce and mix well by hand
4. Place 1 tablespoon of the mixture in the middle of each wrapper
5. Dampen one edge of the wrapper, fold over and form the edge into accordian pleats
6. Spread the dumplings out on a good-sized, lightly oiled pan and saute on medium until nicely browned
7. Add enough water to cover just the bottom of the gyoza dumplings
8. Cover pan and steam till the water cooks off
9. Eat the dumplings whilst they are hot with Vinegar Soy sauce if you wish