Pork Gyoza

• Filling
• 1/3 cup cabbage, chopped and boiled
• 1/4 cup carrot, shredded
• 2 tablespoons green onions, chopped
• 1/2 lb ground pork, cooked
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 2 teaspoons soy sauce
• 1/2 teaspoon fresh garlic, grated
• 1/2 teaspoon fresh ginger, grated
• For dumplings
• 20 gyoza skins
• 2 tablespoons vegetable oil
• 1/4 cup water

1. Combine all filling ingredients in a bowl and mix well by hand.
2. Place a teaspoonful of filling in a wrapper and put water along the edge of the wrapper. Make a semicircle, gathering the front side of the wrapper and sealing the top.
3. Heat oil in a frying pan. Put gyoza in the pan and fry on high heat for a min until the bottoms become brown. Add 1/4 cup water in the pan. Cover the pan with a lid and steam the gyoza for a few minutes on low heat.
4. Serve warm with gyoza sauce. Can be found in Asian food stores.

filling, cabbage, carrot, green onions, ground pork, sesame oil, sugar, soy sauce, fresh garlic, fresh ginger, skins, vegetable oil, water

Taken from www.food.com/recipe/pork-gyoza-164682 (may not work)