Gyoza

Ingredients:

1 pkg gyoza wrappers (5o sheets)

1 Tbsp neutral-flavored oil (I use olive oil) 

1 tsp sesame oil (roasted) (for frying each batch of gyoza)
¼ cup water (for frying each batch of gyoza)

Filling:

• 500g  ground pork 
• 200g cabbage (3-4 leaves)
• 2 spring onion/scallion (15 g )
• 4 shiitake mushrooms
• 1 clove garlic (minced)
• 1 inch ginger (2.5 cm) (fresh, grated)
• 5 medium size prawns (optional)
• 
  

Seasonings:

• 1 tsp sake ( I substituted with rice wine)
• 1 tsp sesame oil (roasted)
• 1 tsp soy sauce
• ¼ tsp kosher/sea salt (I useHimalayan rock salt)
• ¼ tsp freshly ground black pepper
• 
  

Dipping Sauce:

• 1 Tbsp rice vinegar
• 1 Tbsp soy sauce
• ⅛ tsp la-yu (Japanese chili oil) (I use chili flakes)

Method:

1.   Remove the core of the cabbage leaves and cut into very small pieces.
2.   Cut spring onions and shiitake mushrooms into small pieces.
3.   Combine the ground meat, cabbage, spring onion, and shiitake mushrooms in a large bowl.
4.   Add minced garlic and grated ginger to the bowl.
5.   Add the seasonings (1 tsp sesame oil, 1 tsp soy sauce, ¼ tsp salt, 1 tsp rice wine, and freshly ground black pepper).
6.    Mix well and knead the mixture with hand until it becomes pale in color and sticky.
7.   Wrap the mixture with a gyoza wrap into a dumpling shape gyoza.
8.   Heat the oil in a large non-stick frying pan over medium high heat. When the pan is hot, place the gyoza in a single layer, flat side down.
9.   Cook until the bottom of the gyoza turns golden brown, about 3 minutes.
10.  Add ¼ cup of water to the pan. Immediately cover with a lid and steam the gyoza for about 3 minutes or until most of the water evaporates.
11.  Remove the lid to evaporate any remaining water. Add 1 tsp sesame oil around the frying pan.
12.  Cook uncovered until the gyoza is nice and crisp on the bottom.