Gyoza

Directions

1. 1
   Rinse cabbage leaves and onions, pat dry and mince finely.
2. 2
   Grate ginger root and press or mince the garlic.
3. 3
   Combine all with the ground pork, add the salt, pepper and soy sauce and mix well by hand.
4. 4
   Place 1 teaspoon of the mixture in the middle of each wrapper.
5. 5
   Dampen one edge of the wrapper, fold over and form the edge into accordian pleats.
6. 6
   spread the dumplings out on a good-sized, lightly oiled pan and saute on medium until nicely browned.
7. 7
   Add enough water to cover just the bottom of the gyoza dumplings.
8. 8
   Cover pan and steam till the water cooks off.
9. 9
   Eat the dumpling whilst they are hot with Vinegar Soy sauce if you wish.
10. 10
    *VinegarSoy Sauce; equal parts of soy sauce and rice wine vinegar, and a few drops of rayu (chinese style red chilli pepper oil).