Gyoza

Gyoza, known as Japanese potstickers, originated in China. There are a number of variations in the filling. This is a recipe to make the most common pan-fried gyoza.

Yield: 4 servings
Ingredients:
1/3 cup chopped and boiled cabbage or hakusai (Chinese cabbage), excess water removed
2 Tbsp chopped green onion

1/2 lb ground pork
1 tsp sesame oil
1 tsp sugar
2 Tbsps soy sauce
1/2 tsp garlic salt
1 tsp grated fresh ginger
20 gyoza wrappers
1 Tbsp vegetable oil
*For dipping sauce
soy sauce, rice vinegar, rayu (chili oil)

Preparation:
Combine all ingredients other than oil in a bowl and mix well by hands. Place a spoonful of gyoza 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 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 1/4 cup water in the pan. Cover the pan and steam the gyoza on low heat until the water is gone. 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.