Yield: 32 Pieces

Ingredients

• 1/2 pound ground lean chicken or pork
• 1 cup finely shredded napa cabbage
• 2 green onions, chopped
• 1 clove garlic, minced
• 2 tablespoons soy sauce
• 1 1/2 tablespoons cornstarch
• 1/2 teaspoon grated ginger
• 1/4 teaspoon dark sesame oil
• 32 Gyoza wrappers
• 1 tablespoon vegetable oil (optional)

Instructions

1. In a large bowl, combine the ground meat, cabbage, green onions, garlic, soy sauce, cornstarch, ginger, and sesame oil. Mix thoroughly.

2. Spoon 1 teaspoon of the meat mixture onto a gyoza wrapper. With water, moisten the edges of the wrapper and fold over to seal. Repeat with the remaining meat mixture and gyoza wrappers.

3. If desired, in a large skillet, heat the oil over medium-high heat. Add the gyoza and fry until browned, about 2 minutes. Turn and brown the other sides. Alternatively, the gyoza can be dropped, a few at a time, into a large pot of boiling water and cooked for 5 minutes. Remove with a slotted spoon.

4. To serve, arrange the gyoza on a serving plate with a small bowl of soy sauce in the center for dipping.