Pork And Cabbage Gyoza

• 250 g pork mince
• 100 g chinese cabbage, finely chopped
• 1 None spring onion, finely chopped
• 2 tsp soy sauce
• 1 tsp sesame oil
• 1 tsp ginger, grated
• 275 g packet gow gee wrappers
• 1 tbsp vegetable oil
• 1/3 cup teriyaki sauce

1. In a large bowl, combine mince, cabbage, onion, sauce, oil and ginger.
2. Brush edges of a gow gee wrapper with water. Place a heaped teaspoon of filling in centre of wrapper. Make 5 pleats along one side at 1cm intervals. Join pleated side and flat side together, pressing to seal. Repeat with remaining wrappers and filling.
3. In a large frying pan, heat oil on medium. Add gyoza to pan and cook until undersides are golden brown. Reduce heat to low. Pour 1/2 cup water into pan. Cover and steam 2-3 minutes, until water evaporates.
4. In a small dipping bowl, combine teriyaki sauce and sesame oil. Serve with hot gyoza.

pork mince, chinese cabbage, spring onion, soy sauce, sesame oil, ginger, packet gow gee wrappers, vegetable oil, teriyaki sauce

Taken from recipes-plus.com/api/v2.0/recipes/33716 (may not work)