Gardiner's Japanese Gyoza

Annalisa requested that I add this recipe to the blog. I think we've had a chance to make it for most of the family but if we've missed you then just let us know and we'll make up for it the next time we visit...or you visit us! :)

Gardiner always makes these so I hope my instructions make sense.

Gyoza:
1 lb ground pork
1/2 head green cabbage
about 1 Tbsp ginger root - diced really small or if you have a garlic press that's even better
a couple of small garlic cloves (not the whole bunch but the individual cloves)... diced really tiny or use a garlic press.
1 bunch green onions chopped
salt & pepper to taste
small amount soy sauce
1-2 packages gyoza wraps (they are the round ones)

Mix it all together like you're making a meatloaf. (If you prefer more cabbage than pork you can just reverse the amounts). Wet finger with water (we have a bowl of water on the table for this) and run it along the edge of the wrap 1/2 way around. Add about 1/2 tsp - 3/4 tsp mixture to each wrap. Then pinch together. The water helps it seal. We use a pastry tool to fold them and pinch them together which also makes fancy little edges. It's not necessary though.

Use an electric skillet to steam the gyoza. Put a little oil in the bottom of the pan. Place a bunch of the gyoza's into the pan and then add a little water so they steam. Place lid on top. They are done when you cut into one and the meat is cooked through. It usually takes about 5-8 minutes. (This picture shows that we have the non stick foil on the bottom of our skillet. We did that because we were having issues with the gyoza sticking to the skillet. It's not really part of the normal process of making gyoza.)
Sauce:
just a few drops of sesame oil
soy sauce (this is most of the sauce) ... a couple of tablespoons
1 tsp vinegar

Mostly with the sauce you just have to test it and then add a little more of what's missing etc. It's not an exact science.

Serve & enjoy! :)