450 g ground pork
450 g of coleslaw, or cabbage finely shredded
1 Tbs fresh ginger, grated or minced
4 cloves garlic, minced
2 tsp sugar
2 Tbs soy sauce
1 Tbs sesame oil
1 package of gyoza skins (wrappers)
1/4 cup water
1 tsp cornstarch
Prepare workspace with large baking sheet and moisten a clean kitchen towel or paper towel until just damp. In a small bowl mix together the water and cornstarch.
In a large mixing bowl mix together the pork, cabbage, ginger, garlic, sugar, soy sauce and sesame oil until well combined.
To begin filling your gyoza, hold a dumpling wrapper in one hand. Dip your finger in the cornstarch water and moisten all around the outside edge of the wrapper.
Place a heaped teaspoon of filling in the middle of the wrapper.
Fold the gyoza wrapper in half and pinch in the middle.
For pleats, make a small fold to the left of the middle and pinch together, then another consecutive fold and pinch together. Continue this process until dumpling is completely sealed.
On a hard, flat surface, stand the gyoza up and tap to make a flat bottom.
In a large non-stick skillet with a tight fitting lid, place a couple of teaspoons of oil in the pan and turn heat up to high.
Prepare 1/2 cup of water beside you. Place gyoza in the pan on the flat side with pleated edge facing up. Fit as many as you can with a little room into the pan (for large pans, this may be around 12 gyoza). After about 2 minutes the bottoms of the gyoza should be browned and crispy.
Grab frying pan lid in one hand and the 1/2 cup of water in the other. Quickly pour the water into the pan and put the lid on. Turn the heat down to low and set a timer for 10 minutes. The dumplings will finish cooking in the pan by steaming.
After 10 minutes, remove pan lid. If not all the water is gone let them sit for another minute or two until the water has evaporated and allow the bottoms of the gyoza to crisp up again.
Remove to a serving dish. In the Japanese restaurant, they serve them with crispy side up.
Serve with dipping sauces.
*Makes approximately 72 dumplings
Photo Credits: Julie and Debbie