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 dash soy sauce
• 1 tablespoon soy sauce

1. Rinse cabbage leaves and onions, pat dry and mince finely.
2. Grate ginger root and press or mince the garlic.
3. Combine all with the ground pork, add the salt, pepper and soy sauce and mix well by hand.
4. Place 1 teaspoon 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 dumpling whilst they are hot with Vinegar Soy sauce if you wish.
10. *VinegarSoy Sauce; equal parts of soy sauce and rice wine vinegar, and a few drops of rayu (chinese style red chilli pepper oil).

skins, ground pork, cabbage, green onions, clove garlic, gingerroot, salt, pepper, soy sauce, soy sauce

Taken from www.food.com/recipe/gyoza-58914 (may not work)