Mrs. Ito'S Gyoza

• Gyoza
• gyoza skins
• 1 head cabbage
• 1 pound ground beef
• 1 teaspoon fresh grated ginger
• 2 scallions, minced
• 1 teaspoon finely minced garlic
• 2 tablespoons sugar
• salt and pepper to taste
• vegetable oil for frying gyoza
• Dipping Sauce
• 4 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon mirin
• 1 tablespoon rice vinegar

1. Mix gyoza ingredients by hand "until the color of gray brick."
2. Place a teaspoon of filling on a gyoza skin.
3. Using your fingertip, moisten the edge of the skin with water.
4. Fold at the center and make five pleats before sealing; press firmly to seal.
5. Heat a large skillet on high; add two tablespoons vegetable oil or enough to generously coat pan.
6. Place the gyoza in a pan overlapping.
7. Cook over high heat until brown on the underside.
8. Add 1/4 - 1/2 cup hot water; cover skillet with a lid; reduce heat to medium low. Cook for 3-4 minutes until filling is done.
9. DIPPING SAUCE: whisk all ingredients in a small bowl.

gyoza skins, cabbage, ground beef, ginger, scallions, garlic, sugar, salt, vegetable oil, dipping sauce, soy sauce, sesame oil, mirin, rice vinegar

Taken from food52.com/recipes/10903-mrs-ito-s-gyoza (may not work)