Adjust Servings:

	50 pcs Gyoza wrapper
	350 g Pork Belly; minced
	150 g Chinese cabbage leaves
	15 g Green onion;thin rings
	2 cloves Garlic; minced
	1 Tsp. Mirin
	1 Tsp. Sesame Oil
	1 Tsp. Soy Sauce
	1/4 Tsp. Salt
	Some freshly ground black pepper
	1/4 Cup Water
	Dipping Sauce
	2 Tbsp. Rice vinegar
	2 Tbsp. Soy Sauce

Cuisine:

Ingredients

Directions

1 Done	Prepare Filling and Wrap Fill a pot with water and bring it to a boil. When it’s boiling, cook cabbage leaves for 10 seconds. Run the cabbage under cold water. Drain well and mince. In a big bowl, add in pork, miring, sesame oil, soy sauce, salt and black pepper. Knead well with hand. Stir the pork in one direction till sticky. Add in cabbage, garlic and green onion. Knead well. Wrap the pork mixture with gyoza wrappers.
2 Done	Pan Fry Gyoza Heat up some oil on a frying pan. Arrange gyoza flat side down in two rows or in circle. Fry till the bottom turns golden brown. Add ¼ cup water then immediately cover the pan to steam for 3 mins. Remove lid to evaporate any excess water. Add 1 tsp sesame oil to continue frying till bottom is nice and crisp.
3 Done	Serve and tips to keep extra gyoza. Serve with dipping sauce. Notes: To keep extra gyoza for later consumption, freeze them in a layer in the freezer. When it’s frozen transfer to a container or freezer bag to save space.