Authentic Japanese Gyoza

This is a gyoza recipe we got from Japan. It is the best I've had since moving back to the States. Don't be afraid to get your hands dirty!

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1 (30 sheet) package  gyoza wrapper or 1 (30 sheet) package wonton wrappers
• 2⁄3 lb ground pork
• 1⁄3 lb cabbage
• 1  bunch green onions or 1  bunch  garlic chives, known in Japanese as nira
• 1  inch  fresh gingerroot, ground
• 1  garlic clove
• 2  tablespoons soy sauce
• 1  tablespoon sake
• 1  tablespoon  sesame seed oil
• 1  teaspoon salt
•  pepper, to taste

Directions

1. Shred cabbage and cut nira (green onions) fine.
2. Combine cabbage, nira, pork, ground fresh ginger root, garlic and seasonings. Mix well by hand.
3. Put 1 tablespoons of mixture on a gyoza wrapper. Wet the edge of wrapper with water using your finger. Pinch edges firmly and crip togther to seal.
4. Grease skillet with vegetable oil, arrange gyoza in a single layer in the pan. Cook well over low heat.
5. When bottom of goyza become slightly brown, add 1/4 cup of water.
6. Cover, cook for a couple minutes.
7. Serve with your favorite gyoza sauce.