Gyoza

Ingredients

• •1/2 head napa cabbage, very finely chopped
• •1/2 tsp salt, for salting the cabbage
• •1/2 lb ground pork
• •3 cloves garlic, minced
• •1 tbsp grated ginger
• •3 green onions, finely chopped
• •1 tbsp soy sauce
• •1 tsp sesame oil, plus more to finish
• •1 tsp sake
• •1/4 tsp white pepper
• •24 gyoza wrappers
• •2 tbsp vegetable oil, for frying
• •2 tbsp soy sauce, for dipping sauce
• •2 tbsp rice vinegar, for dipping sauce
• •Chili oil (rayu), to taste

Steps

1. 1.Toss the finely chopped napa cabbage with the salt, let it sit for 10 minutes, then squeeze out as much liquid as possible by hand - skipping this step leaves the filling watery and turns the wrappers soggy.
2. 2.Combine the squeezed cabbage, ground pork, garlic, ginger, green onions, soy sauce, sesame oil, sake, and white pepper in a bowl, and mix vigorously in one direction until sticky and well combined.
3. 3.Place a small spoonful of filling in the center of each wrapper, wet the edge with water, fold in half, and pleat one side 5-6 times, pressing to seal tightly.
4. 4.Heat the vegetable oil in a nonstick skillet over medium-high heat and arrange the gyoza flat-side down in a circle, cooking until the bottoms are golden, about 3 minutes.