Pork & Celery Dumplings (Gyoza)

• 1 pound ground pork
• 1 1/2 cups celery (heart), minced
• 4 green onions, thinly sliced or minced
• 1 1/2 tablespoons ginger, minced
• 2 teaspoons garlic, minced
• 2 teaspoons cornstarch
• 2 tablespoons soy sauce
• 2 tablespoons cooking wine
• 1/2 teaspoon pepper
• 1/2 cup white onion, minced (optional)
• circular gyoza wrappers

1. Place all ingredients into a large mixing bowl. Using a spatula, squish the vegetables into the meat a bit to prevent the veggies from flying around when you start mixing. Stir the filling in one direction as much as you can. This will make the fat and protein strands in the meat wind together and the filling will emulsify. Once the meat filling is mixed, wrap and chill for at least 30 minutes and up to 2 days.
2. To fill the dumplings: Wet the edge of a gyoza wrapper with water and place a teaspoon of filling in the middle. How you fold the dumpling is up to you, since there are multiple variations, but I like to fold creases on one side of the wrapper and join them to the other side, with the creases going in one direction or facing eachother. As long as the dumpling has a bottom to sit on, and you do not puncture the wrapper, and folding method is fine.
3. To cook the dumplings: In a nonstick pan with a little oil over medium heat, place dumplings and cook until bottoms are light golden brown. Pour water (preferably hot) about halfway up the dumplings, cover, and turn down heat to medium low. Cook dumplings until water has nearly evaporated, about 15-20 minutes. Serve with dipping sauce of our choice.
4. Dumplings can be frozen up to 2 months.

ground pork, celery, green onions, ginger, garlic, cornstarch, soy sauce, cooking wine, pepper, white onion, circular gyoza wrappers

Taken from food52.com/recipes/21703-pork-celery-dumplings-gyoza (may not work)