YAKI GYOZA DUMPLINGS

Yaki Gyoza Dumplings image

Provided by Connie "Kiyu" Guerrero @conchik

Number Of Ingredients 16

1/2 pound(s) ground pork
1 cup(s) cabbage leaves (finely chopped)
1/2 medium onion (finely chopped)
1 cup(s) garlice chives (finely chopped)
1 clove(s) garlic (finely grated)
1 teaspoon(s) ginger fresh (finely grated)
1 package(s) gyoya wrappers (round)
1 tablespoon(s) sesame oil
1 cup(s) flour (for dusting)
1 tablespoon(s) soy sauce (light kikkoman)
1 tablespoon(s) potato starch
1/2 tablespoon(s) oyster sauce
1/2 tablespoon(s) sugar
1/8 tablespoon(s) black pepper
1 tablespoon(s) sake
1 cup(s) water

Steps:

In a large glass bowl, massage ground pork until mushy texture. Add cabbage, onions, chives, ginger, garlic pepper and starch. Mix them well using your fingers.
In a smaller bowl, mix all liquid ingredients; soy sauce, oyster sauce, water, sesame oil, and sake together and blend well. (set aside 1/4 cup for basting)
Use the remaining sauce mix into the pork and veggies and mix them well with your fingers.
Take one gyoza wrapper and place in your palm. Add 1 teaspoon of filling in the middle. To close the wrapper, fold over top side, then make pleats on one side and press to close the wrapper. Place them on the flour coated cookie sheet and set aside.
Heat frying pan, brush sesame oil on the pan. place 2 rows of 4 gyoza. Add water halfway up to cook, and cover the pan. Bring to a boil until the water evaporates. Drizzle 1 tablespoon of sauce on gyoza and let cook 20 seconds more.
Use spatula to pick up one row of cooked gyoza and place on a clean plate, cooked side up. Drizzle basting sauce over the gyoza and serve. (Use tempura sauce for dipping)