Gyoza ~ Japanese potstickers ~

1 package Gyoza wrappers

200 grams ground pork

1/4 napa cabbage (300g)

1/2 bundle garlic chives (100g)

1-2 cloves of garlic, minced

1-inch piece of ginger, minced

2 tsp soy sauce

1 Tbsp sesame oil

2 Tbsp vegetable oil

1 tsp chicken stock powder

A pinch of salt and pepper

1. Finely mince the napa cabbage and garlic chives (cabbage, onions, or scallions can replace the napa cabbage)

2. Use a dish towel to wring out the moisture from the cabbage and chives, and put them in a bowl

3. Add the ground pork and finely minced garlic and ginger into the bowl

4. Add the remaining ingredients of soy sauce, sesame oil, chicken stock powder, and salt and pepper (optional), and mix well, kneading the mixture with your hands for about 1-2 minutes

5. Place a gyoza wrapper on your palm, place a teaspoonful of meat mixture in the center, draw a semi-circle with water on the outer edge of the wrapper, and fold—check out Just One Cookbook's How To Fold Gyoza

6. Heat 1 Tbsp of vegetable oil in a nonstick frying pan on medium heat, place as many gyoza in a single layer, and let the wrapper crisp a little (1-2 minutes), then add 1/4 cup of water and close the lid (be careful as the water will sputter and steam as soon as it hits the hot pan)

7. Turn the heat to medium low and let them steam for 3-4 minutes or until all the water has evaporated

8. Take off the lid, add another Tbsp of vegetable oil, and turn the heat to medium again for the wrapper to brown and crisp up (1-2 minutes)

9. Make the dipping sauce with a mixture of soy sauce, vinegar, and chili oil to your liking