Japanese Gyoza Potstickers Recipe

Salt cabbage in a collander over a large bowl. Toss to combine. Set aside for 20 minutes.

Combine pork through sesame oil with hands in a large bowl. Squeeze excess water from cabbage. Add cabbage to pork mixture and stir until well-combined.

Place a rounded teaspoon of pork mixture in the center of the gyoza skin. Wet the edges of the skin with water on your fingertip. Fold in half to form a semi-circle. Make pleats along the edges, squeezing tight to seal and tapping the bottom on the work surface to flatten. Set aside and repeat with remaining skins.

Heat 1 TB. of oil in wok or large, non-stick skillet over medium-high heat. Place about ten gyozas in wok and pan fry until bottoms are golden brown, about 2 minutes.

Pour 1/4 cup stock into wok and cover with lid to steam gyozas until cooked through, about 4 minutes. Remove from wok and set aside.

Heat another tbsp. of oil in wok. Repeat process with another ten dumplings until all are cooked. Serve hot with dipping sauce.

DIPPING SAUCE:

1/4 cup soy sauce 1/4 cup rice vinegar splash of sesame oil