Gyoza

1 lb. ground pork
2 cloves garlic, grated
2-3 green onions, minced
1" piece fresh ginger, grated
1 cabbage, finely shredded
1/2 tsp. sesame oil
1 TB soy sauce
salt
round gyoza wrappers

Mix finely chopped cabbage with salt in a bowl. Let sit about 30 minutes. Squeeze out excess water with a kitchen towel. Put in a clean bowl and add remaining ingredients. Mix together. Place a teaspoon of mixture in center of wrapper. Put a little water around edges and seal sides together with pleats. At this point you can cook gyoza or freeze. They can be cooked the same way straight out of the freezer, still frozen.

Put in a heated skillet with oil to brown. Add 1/2 c. water, cover and reduce heat. Let water evaporate until cooked through.

Serve with a dipping sauce or make one by mixing soy sauce, rice wine vinegar, sesame oil, chili oil, sesame seeds and a little honey or sugar.

Submitted by: Kamdyn