Gyoza

Gyoza is originally a Chinese dish. It is called 锅贴 "guo tie" or 煎饺 "jian jiao" which translate to english as pot sticker and fried dumpling respectively.

It is relatively easy to make and the dish makes good dim sum or even can go with rice. Some chinese likes to have them with a bowl of sour-spicy soup. To make thing easy, I have opted for the ready made skin. But if you are more adventurous, I have included a recipe for the skin as well.

Ingredients:
Filling
- 200 g ground pork
- Cabbage finely chopped
- Chives finely chopped
- Sake
- Soya sauce, salt, and pepper
- Sesame oil

Skin
- 170 ml water
- 200g flour

Peperation:
Skin
- Mix the water and the flour to a dough that should not be sticky but as soft as an ear lobe.
- Put a wet towel over the dough, and let it stand for several minutes.
- Separate the dough in 30 pieces, and form each of them to very thin discs with a diameter of about 10 cm.

Filling
- Mix the cabbage, chives and the ground pork all together, and add some salt, pepper, soya sauce, sake, and sesame oil. Mix it all very well.

Preparing the Gyoza
-Put some of the filling onto a piece of dough. The filling should be suffice for 30 gyoza pieces.
-Moisten the edge of the dough with water. Moisten only a semicircle, not all the way around.
- Close the gyoza.

Frying the Gyoza
- Add some oil to the frying pan and it up.
- Place the gyoza in the pan and fry it the bottom side is slightly brown. (You don't have to flip the gyoza)
- Add boiling water into the pan till the water covers 1/3 of the gyoza.
- Cover the pan with a lid.
- When the water vaporized add in 2 teaspoons of sesame oil and fry for another 1 minute.
- Remove the gyoza and you are done.

Dipping sauce can be made with vinegar and shredded ginger.