Gyoza

• 1 pkg. (approximately 50) gyoza skins (found in store frozen section)*
• 2 Tbsp. soy sauce
• 1 small onion, finely chopped
• 1 tsp. sugar
• dash of salt and pepper
• 1 1/2 lb. ground pork (ground beef, sausage or chicken can be used)
• 2 Tbsp. ginger juice or fresh grated ginger
• 4 cabbage leaves, finely chopped
• 3 Tbsp. sesame oil
• 4 Tbsp. cornstarch

1. Meat:
2. In a bowl, add ground pork, ginger, soy sauce, onion, cabbage, sugar, sesame oil, salt and pepper.
3. Stir and mix with hands until mixture becomes sticky.
4. Place 1 tablespoon of meat mixture in the center of each Gyoza skin.
5. Moisten edges of Gyoza skins with water; fold skin over meat and pinch edges to seal. Sprinkle Gyoza with cornstarch to prevent them to sticking to each other.
6. Makes 50 to 60 Gyoza.
7. Can be frozen until ready to cook.

section, soy sauce, onion, sugar, salt, ground pork, ginger juice, cabbage, sesame oil, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=970567 (may not work)