Categories: Appetizers, Asian, Cabbage, Chinese, July2012, Pork

Ingredients

• 3 cups of finely minced Napa or Chinese cabbage
• 3/4 tsp table salt
• 3/4 lb of pork
• Soy sauce 4 tsp
• 1/8 ground black pepper
• 1 minced clove of garlic
• 11/2 tsp fresh grated ginger
• 2 egg whites
• 6 Tbs finely minced scallions, both white and green
• Gyoza Japanese wrappers (you can use wonton wrappers, but they are not as good)
• Dipping Sauce:
• Dipping sauce:
• 1/4 cup of Soy sauce
• 2 Tbs rice vinegar
• 2 Tbs Mirin
• 2 Tbs water
• 1 tsp of chili oil
• 1/2 tsp toasted sesame oil
• 1 scallion, minced

Directions

1. Place cabbage in a colander over a bowl, salt, toss lightly, and allow to sit for 20 minutes to allow some of the water content to drain.

2. Dump the cabbage into a bowl and add the other ingredients thru scallions, and mix thoroughly but do not overhandle. Place saran wrap over the bowl and refrigerate for 30 minutes (or overnight).

3. Set out 4 wrappers (cover the rest with saran wrap to keep from drying out). Place a rounded Tbs of filling right in the center of the wrapper. Run your finger around the wrapper with your finger with water. Fold over at the center, working out to the sides, pressing out any air bubbles. Flatten and work out all of the air bubbles, pressing the seams together.

4. Add 2 tsp of oil to a non-stick pan and spread around the pan with a paper towel. Start cooking over medium high heat, until the bottoms are nice and brown (about 5 minutes). Turn down the heat to low, add ½ cup of water. Cover and cook for 10 minutes or until all the water is absorbed and the tops are translucent. Once done, turn the heat back to medium high to re-crisp the bottoms, about 3-4 minutes.

5. Whisk together the Dipping Sauce ingredients.

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