Gyoza, also known as potstickers, are like steamed wontons. It’s difficult to eat just one.

1 tablespoon sesame oil
1 cup cabbage, shredded
2 clove garlic, chopped
2 tablespoons ginger, minced
3 stalks green onion, chopped
1/4 cup carrot, shredded
1/2 pound ground pork
salt and pepper, to taste
soy sauce, to taste
1 egg
1 tablespoon vegetable oil
1 10 ounce package gyoza wrappers
1/4 cup water
vegetable oil

Gyoza Instructions
Mix together cabbage, garlic, ginger, ginger, green onion and the ground pork. Add salt, pepper and soy sauce. Mix well. Add tablespoon of the pork mixture in the center of gyoza wrapper. Moisten the edge of half of the wrapper. Fold in half. From the left edge, start sealing the wrapper by placing a pleat about once every ¼”. Make sure the two sides are sealed by pressing folded pleat tightly against the flat edge. Repeat process with each wrapper until pork mixture and/or wrapper are used. In a frying skillet, add enough vegetable oil to cover a thin layer. Heat to 350 degrees. Add Gyoza and fry until the bottom is browish. Do not turn over. Add water. Keep the high heat and wait until all the water has vaporized and filling is cooked throughly. Serve with dressing.

Dressing Ingredients
3 garlic cloves, minced
2 tablespoons ginger, minced
3/4 cup olive oil
1/3 cup rice vinegar
1/2 cup soy sauce
3 tablespoons honey
1/4 cup water
red chili flakes, to taste

Dressing Directions
In a midsize jar, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey and water. Cover the jar with a tight fitting lid and shake well. Remove lid and heat jar in the microwave for 1 minute just to dissolve the honey. Add chili flakes. Let cool. Shake well before serving. Store covered in the refrigerator.