How to Make Homemade Gyoza

• Gluten free

• Meat

  • 1 lb Ground pork

• Produce

  • 4 cloves Garlic
  • 3 tsp Ginger
  • 1 1/2 tbsp Green onion
  • 5 Napa cabbage, leaves

• Baking & Spices

  • 1 tsp Kosher salt
  • 1/4 tsp Sugar

• Oils & Vinegars

  • 7 tsp Sesame oil

• Bread & Baked Goods

  • 40 Pot sticker wrappers

• Liquids

  • 1/3 cup Water

Found on sweetteaandthyme.com

Ingredients

• 40-50 pot sticker wrappers
• 5-6 leaves napa cabbage, finely diced
• ½ tsp kosher salt
• 1 lb ground pork
• 3 tsp freshly grated ginger
• 4 cloves garlic, pressed (minced finely)
• 1 tsp sesame oil
• ½ tsp kosher salt
• ¼ tsp sugar (I used raw sugar)
• 1½ tbsp green onion, minced (green bits only)
• 2 tbsp sesame oil
• ⅓ cup water

Directions

• In a small bowl, pour ½ tsp salt over diced cabbage and let sit for 20 minutes. After 20 minutes, drain bowl of water and use cheesecloth or sturdy paper towel to squeeze out excess water.
• In a medium bowl, mix the pork, cabbage, ginger, garlic, 1 tsp sesame oil, salt, sugar, and green onions with clean hands or fork and spoon. Mix until well combined.
• Keep wrappers on a clean, dry surface with a damp towel over them. Have a small bowl of water to dip your finger in. Take one wrapper and scoop ½ tbsp pork mixture onto the wrapper. Wet the edges of the wrapper with your finger and the water from the bowl.
• Fold the wrapper in half and begin pleating. Starting at the side or middle is fine.Pleat only one side of the wrapper, then press onto the other side to seal.
• In a nonstick skillet on medium high heat, place the dumplings pleat-side up in a circle, making sure none touch so they dont stick together. Pour in the ⅓ cup water and place a tight fitting lid on the skillet. Let steam for 2-3 minutes. The dumplings should be a little translucent. Leave lid off.
• Pour in the 2 tbsp sesame oil and cook until the bottoms of the gyoza are nicely browned, about 2 minutes.