Gyoza

Recipe View 11 mins Prepare the Filling: Heat sesame oil in a large skillet over medium-high heat. Add cabbage, onion, carrot, and garlic. Cook and stir until the cabbage is softened but still slightly crisp, about 3-4 minutes. Add ground pork and egg. Cook, breaking up the pork with a spoon, until the pork is browned and cooked through, about 5-7 minutes. Remove from heat and let cool slightly.

Recipe View 0 mins Assemble the Gyoza: Lay out a wonton wrapper. Place about 1 tablespoon of the pork mixture in the center of each wrapper. Lightly moisten the edges of the wrapper with water. Fold the wrapper in half to form a half-moon shape, pressing firmly to seal. For a decorative touch, create pleats along one edge before sealing completely. Repeat until all the filling is used.

Recipe View 8 mins Cook the Gyoza: Heat vegetable oil in a large non-stick skillet over medium-high heat. Arrange the gyoza in the skillet in a single layer, being careful not to overcrowd. Cook until the bottoms are lightly browned, about 1-2 minutes. Add water to the skillet, immediately cover with a tight-fitting lid, and reduce heat to medium. Steam the gyoza until the water has evaporated, and the wrappers are translucent, about 5-7 minutes. Remove the lid and let the gyoza continue to cook for another minute or two, until the bottoms are crispy again.

Recipe View 0 mins Make the Dipping Sauce: In a small bowl, whisk together soy sauce and rice vinegar.

Recipe View 0 mins Serve: Serve the gyoza hot, with the dipping sauce on the side. They are also delicious served cold.