Gyoza

I'm just a sucker for make-ahead-and-freeze appetizers. I always keep an assortment of them on hand for my family. Be sure to freeze these in a single layer, not touching until they're solid, then bag them up.

• Ready In: 38 mins
• Serves: 6
• Yields: 60 pieces

Ingredients

• 1  lb ground pork
• 1  cup  finely minced napa cabbage
• 2  garlic cloves
• 1⁄2 cup  chopped green onion
• 2  teaspoons  toasted sesame oil
• 1  tablespoon dry sherry
• 2  tablespoons light soy sauce
• 1  tablespoon  peeled and minced gingerroot
• 60  gyoza skins or 60  wonton wrappers
• 3  tablespoons  oil

Directions

1. Mix well the pork, cabbage, garlic, green onions, sesame oil, sherry, soy sauce and ginger root.
2. Place 1 1/2 teaspoons filling in the center of each wrapper; moisten the edges with water, fold in half making six small accordian pleats on one side.
3. Set them down as finished on a cornstarch dusted baking sheet, and make sure that they don't touch each other.
4. At this stage, you can freeze them or cook them to eat right away. To freeze, put them into the freezer in the single layer until they are solid, then bag up, and date and label. Can be cooked from the frozen stage in the future, just add a couple of minutes to the total time.
5. To cook: Heat 1 tablespoon of oil to medium high. Place about 1/3 gyoza sitting up with the pleated edge up, Make sure they aren't touching each other. When the bottoms are golden brown, add 1/2 cup of water, and immediately cover the pan with a tight fitting lid.
6. Steam to cook about 4 minutes.
7. Serve with a sesame-soy dipping sauce.