Gyoza (餃子), or Japanese pan-fried dumplings

Ingredients:

1 pkg gyoza wrappers (1 pkg = 52 sheets) (See Notes for homemade recipe)

1 Tbsp neutral flavor oil (vegetable, canola, etc) (for frying each batch of gyoza)

¼ cup water (for frying each batch of gyoza)

1 tsp sesame oil (for frying each batch of gyoza)

Filling:

¾ lb ground pork (¾ lb = 340 g)

2-3 leaves cabbage (2-3 leaves = 140 g or 5 oz)

2 green onion/scallion (2 green onion = 15 g or 0.5 oz)

2 shiitake mushrooms

1 clove garlic (minced)

1 inch ginger (1" = 2.5 cm) (fresh, grated)

Seasonings:

1 tsp sake

1 tsp sesame oil

1 tsp soy sauce

¼ tsp Kosher salt

Freshly ground black pepper

Dipping Sauce:

1 Tbsp rice vinegar

1 Tbsp soy sauce

⅛ tsp la-yu (Japanese chili oil) (optional)

Instructions:

Gather all the ingredients. Tip: After you open the gyoza wrappers, make sure to cover them under a damp towel or plastic wrap so they
don't dry out.

To Make the Gyoza Filling

Optional step: As cabbage leaves are thick and hard, we use different ways to wilt them. You can blanch or microwave the leaves for a
minute or two. You can also sprinkle them with salt to dehydrate the cabbage, then squeeze the water out. Or you can skip the entire
process altogether.
Discard the thick core of the cabbage leaves; mince the leaves into very small pieces.
Mince the green onions and shiitake mushrooms into small pieces.
Combine the ground meat, cabbage, green onions, and shiitake mushrooms in a large bowl.
Add the minced garlic and grated ginger to the bowl.
Add the seasonings to the bowl.
Mix well and knead the mixture with your hand until it becomes pale in color and sticky.

To Cook the Gyoza

Heat the oil in a large non-stick frying pan over medium heat. When the pan is hot, place the gyoza in a single layer, flat side down in a
circular pattern (or place them in two columns).
Cook until the bottom of the gyoza turns golden brown, about 3 minutes.
Add ¼ cup of water to the pan. Immediately cover with a lid and steam the gyoza for about 3 minutes or until most of the water
evaporates.
Remove the lid to evaporate any remaining water. Drizzle 1 tsp sesame oil around the gyoza in the frying pan.
ook uncovered until the gyoza is golden brown and crisp on the bottom.
Transfer to a plate and serve with the dipping sauce. For the dipping sauce, combine the sauce ingredients in a small plate and mix
together.