Pork Gyoza

• 3/4 lb. freshly-ground pork
• 1/2 cabbage (green or Napa)
• 3 cloves garlic, chopped fine
• 3 T. ginger, finely grated
• 1 tsp. sesame oil
• salt and pepper to taste
• Gyoza wrappers (1 pkg=approx. 45)
• canola oil for frying
• Dipping Sauce:
• soy sauce
• vinegar
• hot chili oil

1. Chop cabbage in a food processor until fine. Mix pork, cabbage, garlic, ginger, sesame oil, and a good pinch each of salt and pepper very well.
2. Fill the gyoza: For each one, place about 1/2 T. of filling in the center of a wrapper. Coat outside edge of wrapper circle with water, then fold in half and pinch closed, pleating along one edge to make a half-moon.
3. Coat frying pan with a scant tablespoonful of oil, then add gyoza and hot water about 1/2 way up the gyoza. Steam over medium heat until the water is nearly gone, then drizzle with a bit more oil and fry on both sides. Serve with dipping sauce (roughly equal parts soy sauce and vinegar, with a few drops of hot chili oil or sesame oil). to taste).

freshlyground pork, cabbage, garlic, ginger, sesame oil, salt, wrappers, canola oil, dipping sauce, soy sauce, vinegar, hot chili oil

Taken from www.epicurious.com/recipes/member/views/pork-gyoza-50126162 (may not work)