Gyoza (Japanese Dumplings)

Ingredients

• 2 cups green cabbage very finely chopped
• 1/2 teaspoon salt
• 1 lb. ground pork
• 2 cloves garlic pressed
• 3 finely chopped green onions
• 1 tablespoon grated ginger or ginger paste
• 40-50 potsticker wrappers or gyoza wrappers (see notes)
• 3 tablespoon vegetable oil
• 3 tablespoon low sodium soy sauce
• 1 tablespoon mirin
• 1/2 teaspoon sesame oil

Instructions

1. 1

   Add the chopped cabbage to a colander and sprinkle with salt. Stir to combine and let the colander sit in the sink for about 15 minutes. Squeeze out any excess moisture.

2. 2

   In a large bowl, combine the cabbage, ground pork, garlic, green onions, and grated ginger. Gently combine with your hand.

3. 3

   Holding a pot sticker wrapper in the palm of your hand. Dip your index finger from your other hand in cold water and moisten the whole outer edge of the wrapper. Place 1 tablespoon of the meat mixture in the center of the wrapper.

4. 4

   Using your right hand (reverse if you are left-handed), start to fold the pot sticker in half, making pleats about every 1/2 inch as you seal the dumpling. Place them on parchment-covered baking sheets as you make them.

5. 5

   Heat a little oil in a large skillet over medium heat. Add some of the dumplings to the hot oil flat side down in a single layer, leaving space between them. Pan fry until they are golden brown on the flat side, then add a 1/4 cup of water and cover with a lid. Steam for 3 minutes or until the water evaporates.

6. 6

   In a small bowl, combine the soy sauce, mirin, and sesame oil. Serve the sauce with the warm dumplings.