Ingredients
1/2 pound ground pork
1/2 cup finely chopped cabbage
1/4 cup finely chopped scallions
1/4 cup finely chopped garlic chives
2 cloves garlic, minced
1 tsp ginger, grated
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp sugar
1 package gyoza wrappers (about 40 wrappers)
1/4 cup water (for sealing wrappers)
2 tbsp vegetable oil (for frying)
1/2 cup water (for steam-frying)
Directions
1. In a large bowl, combine the ground pork, chopped cabbage, chopped scallions, chopped garlic chives, minced garlic, and grated ginger.
2. Add the soy sauce, sesame oil, and sugar to the mixture. Mix everything thoroughly until well combined.
3. Take one gyoza wrapper and place about 1 teaspoon of the pork mixture in the center.
4. Dip your finger in the 1/4 cup water and moisten the edges of the wrapper.
5. Fold the wrapper in half to form a half-moon shape, pressing the edges together to seal. Pleat the edges if desired. Repeat with the remaining wrappers and filling.
6. Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat.
7. Add the gyozas to the skillet, flat side down, and cook until the bottoms are golden brown, about 2 minutes.
8. Carefully add 1/4 cup water to the skillet and immediately cover with a lid. Steam the gyozas for 3-4 minutes until the water has evaporated.
9. Remove the lid and let the gyozas cook for another 1-2 minutes to crisp up the bottoms again.
10. Repeat the cooking process with the remaining gyozas, adding more oil as needed.
11. Serve the gyozas hot with your favorite dipping sauce.