Spicy Pork Gyoza

• 1/2 cup nira chives, finely chopped
• 1/2 lb ground pork
• 1 cup green cabbage, finely chopped
• 1 tablespoon ginger, minced
• 2 garlic cloves, pressed
• 1 1/2 tablespoons chili oil (or to taste)
• 1/2 tablespoon sesame oil
• 1/2 tablespoon shaoxing cooking wine
• 1/2 tablespoon low sodium soy sauce
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper (or to taste)
• 30 wonton wrappers (or more if needed)
• 2 tablespoons canola oil (or more if needed)
• 2 tablespoons water

1. In a large mixing bowl, combine pork, cabbage, chives, ginger, garlic, chili oil, sesame oil, Shaoxing cooking wine, soy sauce, sugar, salt and black pepper; stir until well blended. Cover with plastic wrap and transfer to the refrigerator for 1 hour.
2. Scoop meat mixture and place it in the center of a wonton wrapper. Wet half of the edge with water and fold over. For crimping, make a small fold, pull slightly to the side and press down firmly; repeat until reach the other end. To make it look prettier, bend it to form a crescent shape. Place gyoza on a plate lightly floured. Keep filling until meat mixture is gone.
3. In a non-stick skillet over medium-high heat, add canola oil. When hot, place gyoza in a circle, flat side down, and cook for 2 1/2 to 3 minutes or until nicely browned. Pour in water, cover and steam for 3 minutes.
4. Remove from the heat and serve immediately with gyoza sauce. Makes between 30 to 35 gyoza.

nira chives, ground pork, green cabbage, ginger, garlic, chili oil, sesame oil, shaoxing cooking wine, soy sauce, granulated sugar, salt, black pepper, wonton wrappers, canola oil, water

Taken from www.food.com/recipe/spicy-pork-gyoza-538965 (may not work)