Pork And Cabbage Gyozas (Japanese Dumplings)

• 11 oz cabbage, finely chopped
• 11 oz ground pork
• 4 None green onions, finely chopped
• 1 None egg, lightly beaten
• 2 tbsp Japanese soy sauce
• 1 tbsp sake
• 2 tsp sesame oil
• 1 tsp sugar
• 1/4 tsp ground white pepper
• 50 None gyoza wrappers
• 1 tbsp vegetable oil

1. Combine cabbage, pork, onions, egg, soy sauce, sake, sesame oil, sugar and pepper in a medium bowl. Cover; refrigerate for 1 hour.
2. Place a heaping teaspoon of pork mixture in the center of a wrapper. Moisten edge around one half of wrapper with water. Pleat to seal. Repeat with remaining pork mixture and wrappers.
3. Cover bottom of a large skillet with water. Bring to a boil on medium-high heat. Add gyozas, in batches. Reduce heat to low; simmer, covered, for 3 mins.
4. Wipe pan clean. Heat vegetable oil in same pan on medium heat. Cook gyozas, one side only, uncovered, in batches, until browned and slightly crisp. Drain on paper towels.

cabbage, ground pork, green onions, egg, soy sauce, sake, sesame oil, sugar, ground white pepper, gyoza wrappers, vegetable oil

Taken from recipes-plus.com/api/v2.0/recipes/30871 (may not work)