Pork and Ginger Gyoza (Dumplings)

Instructions

1. 1Finely chop the 4 cups of Napa cabbage. Cut the 4 stalks of green onions into small pieces. Grate the 2 tablespoons of ginger and mince the 4 cloves of garlic.
2. 2In a large bowl, combine the about 450 g of ground pork, the chopped Napa cabbage, the chopped green onions, the grated ginger, the minced garlic, the 2 tablespoons of soy sauce, the 1 tablespoon of sesame oil, and the 1 tablespoon of cornstarch. Mix everything together until it is well combined.
3. 3Place one of the 50 gyoza wrappers in the palm of your hand. Spoon about 1 tablespoon of the pork mixture into the center of the wrapper. Dip your finger in the 0.5 cup of water and moisten the edges of the wrapper. Fold the wrapper in half to create a half-moon shape, pressing the edges to seal. You can create pleats along the sealed edge if you like.
4. 4Place an approximately 30 cm skillet on the stovetop over medium heat. Add the 2 tablespoons of vegetable oil to the skillet. Once the oil is hot, carefully arrange the filled gyoza in a single layer in the skillet.
5. 5Pour the 0.5 cup of water into the hot skillet. Immediately cover the skillet with a lid. Let the gyoza steam for 8 to 10 minutes, or until the water has completely evaporated and the gyoza are cooked through. The pork mixture should no longer be pink inside.
6. 6Remove the lid from the skillet. Continue to cook the gyoza for another 2 to 4 minutes, or until the bottoms of the gyoza are golden brown and crispy.

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