Gyoza
Ingreadient
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1 tablespoon sesame oil
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2 cups chopped cabbage
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¼ cup chopped onion
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¼ cup chopped carrot
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1 clove garlic, chopped
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½ pound ground pork
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1 large egg
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1 (10 ounce) package wonton wrappers
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1 tablespoon vegetable oil
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¼ cup water
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¼ cup soy sauce
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2 tablespoons rice vinegar
Direction
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Heat sesame oil in a large skillet over medium-high heat. Add cabbage, onion, carrot, and garlic; cook and stir until cabbage is limp, 3 to 4 minutes. Add ground pork and egg; cook and stir until pork is browned and crumbly, 5 to 7 minutes.
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Make the gyoza: Place about 1 tablespoon pork mixture into the center of a wonton wrapper. Fold wrapper in half over filling, then seal the edges with moistened fingers. Repeat to make remaining gyoza.
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Heat vegetable oil in a large skillet over medium-high heat. Cook gyoza in the hot skillet until lightly browned, about 1 minute per side. Add water to the skillet, reduce the heat, cover, and steam gyoza until water is gone. Remove from the heat.
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Mix soy sauce and rice vinegar together in a small bowl. Serve as a dipping sauce with gyoza.
