Gyoza
In Japan, gyoza is the preeminent dumpling: filled with pork, it is crisp and brown on the bottom. Try this recipe, since homemade gyoza are almost always better than store-bought ones.
Remove the core from <quantity>½</quantity> cabbage. Roughly chop the cabbage
Put the cabbage in a colander
Add <quantity>1<unit>tsp</unit></quantity> of salt and mix. Let the cabbage sit for 20m to release its liquids
Trim and slice <quantity>½<unit>bunch</unit></quantity> of garlic chives. Transfer them to a bowl
Add <quantity>6<unit>oz</unit></quantity> of ground pork to the bowl. Squeeze the cabbage to drain the remaining liquids and add it to the bowl
Finely chop <quantity>½<unit>tbsp</unit></quantity> of ginger and add to the bowl
Finely chop <quantity>1½</quantity> garlic cloves and add to the bowl
Add <quantity>½<unit>tbsp</unit></quantity> of soy sauce and <quantity>½<unit>tbsp</unit></quantity> of toasted sesame oil. Mix by hand until completely combined
Place a gyoza wrapper on the palm of your hand. Moisten the fingers of the other hand and pass them on the border of the wrapper
Put <quantity>1½<unit>tsp</unit></quantity> of the filling in the center of the gyoza wrapper
Fold the wrapper in half over the filling and make 3-4 pleats. Pinch it in the center and press the pleats to shape the gyoza. Repeat this process until you use all the filling
Place the gyozas in a non-stick pan over medium heat
Add water to cover a ¼ of the gyoza
Cover the pan with a larger lid and cook over medium heat until the water is evaporated
Remove the lid and drizzle with vegetable oil and swirl to distribute
Cook the gyoza over medium heat 3m until the bottoms have browned
Cover the pan with a plate, turn it upside down and dump the gyoza onto the plate. The gyoza are ready
Enjoy them with the dipping sauce
I'm here to answer any questions you have about Gyoza. Try me!