Pan-Fried Gyoza

Ingredients

• 30 gyoza wrappers
• 1/2 lb ground pork
• 1 cup napa cabbage, finely chopped and salted
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 2 scallions, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• Vegetable oil, for frying
• Rice vinegar and soy sauce, for dipping
• Chili oil, for dipping

Instructions

1. 1Salt the chopped cabbage, let sit 10 minutes, then squeeze out excess liquid thoroughly.
2. 2Mix cabbage with ground pork, garlic, ginger, scallions, soy sauce, and sesame oil until sticky.
3. 3Place a small spoonful of filling in the center of each wrapper and pleat closed into a crescent shape.
4. 4Heat oil in a nonstick pan over medium heat and arrange gyoza in rows, flat side down.
5. 5Fry for 2 minutes until the bottoms are golden brown.
6. 6Pour in a splash of water, cover immediately, and steam for 4-5 minutes until the filling is cooked through.
7. 7Uncover and cook until the water evaporates and the bottoms crisp again, then serve with dipping sauce.

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