My My Gyoza!

More or less like Japanese version of the Chinese 'Wo- Tip' instead of just steaming it's sorta grilled then semi steamed.

• 400 grams ground pork
  
• 2 - 2.5 dl chopped cabbage (boiled and cooled)
  
• 1 tablespoon soya sauce
• 1/4 teaspoon sesame oil
• 3-4 tablespoons vegetable oil for frying, or as
• 1 small green/yellow onion, diced
• 2 teaspoons minced ginger (REALLY minced)
  
• 1 egg
• salt and white pepper to taste

In a bowl, combine the ground pork, cooked cabbage, onion, minced ginger, egg, soya sauce, salt, pepper and sesame oil. Mix well until all ingredients are well combined to avoid having saltier spots.



Place gyoza wrappers in front of you. Wet the edges with water. Place a teaspoon or two of filling in the middle of the wrapper. Fold the sides up to form a semicircle, and then pinch the edges to seal. Continue with the rest of the gyoza wrappers until the filling is gone. (I'm lazy so I bought meself a gyoza clamping thing-a-me-bob)

To cook, heat 2 tablespoon oil in a heavy frying pan over medium-high to high heat. Add 12 - 15 of the gyoza and cook for 2 minutes, or until golden brown on the bottom (Eh, GOLDEN BROWN not BURNT!).

Add 250 ml of water to the frying pan. Cover the dumplings and cook until the water is absorbed (8 minutes). Repeat the procedure until all your dumplings are out.



Tip: I usually buy the frozen wrappers from the oriental store/asian store. I have a recipe to make those wrappers too but when you make them yourself, the wrappers tend to become thicker than the ones made from the store and the size...don't even let me start! <__<