Ingredients
3/4 lb. freshly-ground pork
1/2 cabbage (green or Napa)
3 cloves garlic, chopped fine
3 T. ginger, finely grated
1 tsp. sesame oil
salt and pepper to taste
Gyoza wrappers (1 pkg=approx. 45)
canola oil for frying
Dipping Sauce:
soy sauce
vinegar
hot chili oil
Preparation
Chop cabbage in a food processor until fine. Mix pork, cabbage, garlic, ginger, sesame oil, and a good pinch each of salt and pepper very well. Fill the gyoza: For each one, place about 1/2 T. of filling in the center of a wrapper. Coat outside edge of wrapper circle with water, then fold in half and pinch closed, pleating along one edge to make a half-moon. Coat frying pan with a scant tablespoonful of oil, then add gyoza and hot water about 1/2 way up the gyoza. Steam over medium heat until the water is nearly gone, then drizzle with a bit more oil and fry on both sides. Serve with dipping sauce (roughly equal parts soy sauce and vinegar, with a few drops of hot chili oil or sesame oil). to taste).
