Gyoza (Japanese Potstickers)

• 1/2 pound ground pork
• 1/2 head napa cabbage, shredded
• 1 egg
• 3 green onions, thinly sliced
• 1 (2 inch) piece fresh ginger, grated
• 1 tablespoon soy sauce
• 1 teaspoon sriracha sauce, or more to taste
• 1 small clove garlic, minced
• 1/4 teaspoon sesame oil
• 30 gyoza wrappers, or as needed
• 1 tablespoon vegetable oil, or as needed
• 1 cup water
• Dipping Sauce:
• 2 tablespoons soy sauce
• 2 tablespoons seasoned rice vinegar
• 1 1/2 teaspoons sesame oil
• 1 dash sriracha sauce, or to taste

1. Combine ground pork, napa cabbage, egg, green onions, ginger, 1 tablespoon soy sauce, 1 teaspoon sriracha sauce, garlic, and 1/4 teaspoon sesame oil in a bowl.
2. Arrange gyoza wrappers on a flat work surface. Place 1 teaspoon of pork mixture in the middle of each wrapper. Wet edges with your finger or a brush. Fold up sides to form a semicircle; pinch edges to seal.
3. Heat oil in a heavy skillet over medium-high heat. Add 12 to 15 gyoza to the skillet. Cook until golden brown on the bottom, about 2 minutes. Pour in 1/2 cup water; cover and cook until water is absorbed, 5 to 7 minutes. Transfer gyoza to a plate. Repeat with remaining gyoza.
4. Mix 2 tablespoons soy sauce, rice vinegar, 1 1/2 teaspoon sesame oil, and 1 dash sriracha sauce together to make dipping sauce. Serve dipping side alongside gyoza.

ground pork, cabbage, egg, green onions, fresh ginger, soy sauce, sriracha sauce, clove garlic, sesame oil, gyoza wrappers, vegetable oil, water, dipping sauce, soy sauce, rice vinegar, sesame oil, sriracha sauce

Taken from www.allrecipes.com/recipe/257373/gyoza-japanese-potstickers/ (may not work)