Gyoza

DIRECTIONS

• Rinse cabbage leaves and onions, pat dry and mince finely.
• Grate ginger root and press or mince the garlic.
• Combine all with the ground pork, add the salt, pepper and soy sauce and mix well by hand.
• Place 1 teaspoon of the mixture in the middle of each wrapper.
• Dampen one edge of the wrapper, fold over and form the edge into accordian pleats.
• spread the dumplings out on a good-sized, lightly oiled pan and saute on medium until nicely browned.
• Add enough water to cover just the bottom of the gyoza dumplings.
• Cover pan and steam till the water cooks off.
• Eat the dumpling whilst they are hot with Vinegar Soy sauce if you wish.
• *VinegarSoy Sauce; equal parts of soy sauce and rice wine vinegar, and a few drops of rayu (chinese style red chilli pepper oil).