Pork Gyoza

Ingredients

• 4 cups finely shredded or chopped cabbage
• 2 Tbsp canola or vegetable oil, divided
• 3 green onions
• 2 cloves garlic
• 1 Tbsp grated ginger
• 1/2 Tbsp soy sauce
• 1 tsp sesame oil
• 1/2 lb. ground pork
• 50 gyoza or wonton wrappers

Directions

1. Add 1 Tbsp of canola or vegetable oil to a large skillet and place it over medium heat. Cook the cabbage in the oil until it has wilted down to half its volume, then scrape it into a large bowl.
2. Cut the green onions into thin slices, mince the garlic, and grate or chop the ginger. Add the ground pork to the cabbage bowl, then put in the green onions, garlic, ginger, soy sauce, and sesame oil. Work the mixture with your hands until everything is evenly combined and the texture turns a little tacky.
3. Set about 1 teaspoon of the filling in the middle of a wrapper. Moisten your fingertip with water and run it around the wrapper’s edge. Fold the wrapper over the pork mixture, then press the border together to seal it.
4. For cooking, set a non-stick skillet over medium heat and add 1 Tbsp of canola or vegetable oil. Cook in batches: arrange the gyoza seam side facing up in the pan and let them fry until the undersides are browned and crisp. Holding the lid between you and the skillet, pour about 1/4 to 1/3 cup of water into the pan, then cover it right away so the steam and sputtering stay inside. Steam the gyoza in the covered skillet for 1-2 minutes, stopping when nearly all of the water has cooked off. Take off the lid and cook them a minute longer, just until the bottoms crisp back up. Serve hot.