Jeannie'S Gyoza

• 2 pounds ground pork
• 2 tablespoons vegetable oil, divided, or as needed
• 2 cups chopped onions
• salt
• 1 cup finely chopped carrots
• 4 cups finely chopped cabbage, or more to taste
• 1/2 cup balsamic vinegar
• 3 tablespoons minced fresh ginger, or more to taste
• 2 tablespoons grape jelly
• 2 tablespoons teriyaki sauce
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 tablespoon water
• 1 tablespoon cornstarch
• 2 (16 ounce) packages round dumpling wrappers
• Gyoza Sauce:
• 1/2 cup water
• 1 tablespoon rice wine vinegar
• 1 1/2 teaspoons soy sauce
• 1 1/2 teaspoons oyster sauce

1. Cook pork in a skillet over medium heat, breaking up the meat with a wooden spoon, until no longer pink in the center, 8 to 10 minutes. Drain excess grease and transfer to a bowl.
2. Heat 1 tablespoon vegetable oil in the same skillet. Add onions; cook and stir until slightly softened and translucent, about 5 minutes. Season with salt. Add carrots; cook and stir until softened, 6 to 8 minutes. Add to the cooked pork.
3. Cook cabbage in the same skillet over medium-high heat, adding the pork-carrot mixture in gradually, until wilted, 6 to 8 minutes. Stir in vinegar, ginger, grape jelly, teriyaki sauce, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and sesame oil. Cook and stir gyoza filling until flavors combine, about 3 minutes.
4. Combine 1 tablespoon water and cornstarch in a small bowl. Add to the gyoza filling. Cook and stir until thickened, 3 to 5 minutes. Let cool, at least 20 minutes.
5. Place a dab of filling in the center of a dumpling wrapper. Fold over to form a semicircle and seal the circle edge with water; press firmly. Place gyoza on a baking sheet. Repeat with the remaining filling and wrappers.
6. Combine 1/2 cup water, rice wine vinegar, 1 1/2 teaspoons soy sauce, and 1 1/2 teaspoons oysters sauce in a bowl to make sauce.
7. Heat 1 tablespoon oil in a skillet over medium heat. Add gyoza in batches; cook until browned, 4 to 5 minutes. Add some of the sauce. Cook, covered, until liquid is absorbed, about 5 minutes. Repeat with remaining gyoza and sauce.

ground pork, vegetable oil, onions, salt, carrots, cabbage, balsamic vinegar, fresh ginger, grape jelly, teriyaki sauce, soy sauce, oyster sauce, sesame oil, water, cornstarch, wrappers, water, rice wine vinegar, soy sauce, oyster sauce

Taken from www.allrecipes.com/recipe/259878/jeannies-gyoza/ (may not work)