Japanese Gyoza

• 1/2 heads Cabbage Chopped
• 1 pound Ground Pork (sausage Is Optional For A Spicier Taste)
• 1/2 bunches Chopped Chives
• 1/2 cloves Garlic, Chopped
• 2- 1/2 Tablespoons Grated Fresh Ginger
• 1- 1/2 Tablespoon Soy Sauce
• 1 Tablespoon Cooking Rice Wine (sake)
• 1 Tablespoon Sesame Oil
• 2 teaspoons Salt
• Vegetable Oil
• 60 whole Gyoza Wrappers (found Near Tofu In Most Grocery Stores)

1. *I use my hands to mix this*
2. Place chopped cabbage in a large and add all ingredients minus the vegetable oil and the wrappers.
3. Mix well until combined.
4. Holding a wrapper in one hand, place 1 tsp.
5. of the mixture into the center of the wrapper.
6. Using your finger, dip into water and wet down one side of the wrapper (this acts as a glue).
7. Bring one side of the wrapper to meet the other side.
8. Then make 4-5 pleats to enclose filling into a neat bundle.
9. *Freeze unwanted dumplings in freezer bags*
10. In a nonstick frying pan over medium-high heat, heat 2 tbs.
11. of oil.
12. Place dumplings close together and cook for 1 minute.
13. Add water to the pans until it comes halfway up the side of the dumplings.
14. Cover and cook on medium heat until all water has evaporated.
15. Remove lid and add 2 tbs.
16. oil to pan and cook until bottoms are brown.
17. Can be dipped in soy sauce and are best served over rice.
18. Enjoy!

cabbage, ground pork, chives, garlic, fresh ginger, soy sauce, cooking rice wine, sesame oil, salt, vegetable oil, wrappers

Taken from tastykitchen.com/recipes/main-courses/japanese-gyoza/ (may not work)