Gyoza

Directions

1. 1
   Mix well the pork, cabbage, garlic, green onions, sesame oil, sherry, soy sauce and ginger root.
2. 2
   Place 1 1/2 teaspoons filling in the center of each wrapper; moisten the edges with water, fold in half making six small accordian pleats on one side.
3. 3
   Set them down as finished on a cornstarch dusted baking sheet, and make sure that they don't touch each other.
4. 4
   At this stage, you can freeze them or cook them to eat right away.
5. 5
   To freeze, put them into the freezer in the single layer until they are solid, then bag up, and date and label.
6. 6
   Can be cooked from the frozen stage in the future, just add a couple of minutes to the total time.
7. 7
   To cook: Heat 1 tablespoon of oil to medium high.
8. 8
   Place about 1/3 gyoza sitting up with the pleated edge up, Make sure they aren't touching each other.
9. 9
   When the bottoms are golden brown, add 1/2 cup of water, and immediately cover the pan with a tight fitting lid.
10. 10
    Steam to cook about 4 minutes.
11. 11
    Serve with a sesame-soy dipping sauce.