Japanese Gyoza

Just in case you missed cooking hour last Thursday and want to try something fun, new, and tasty:

Gyoza

1 pound ground pork
Japanese cabbage (12 leaves minced)
green onions (1 bunch minced)
3 T. ginger (minced)
3 T. garlic (minced)
2 T. soy sauce
2 T. sesame seed oil
salt
2 packages Gyoza wrappers

Combine all ingredients in bowl and mix with hands until sticky. Place 1/2 a spoonful of mixture onto Gyoza wrapper. Wet one edge of wrapper with water, fold over, and crease. Place on floured surface. To cook: (1) pan fry both sides of gyozas in small amount of oil on med-hi, add 3/4 cup of water, cover and steam until water is evaporated (2) Place in boiling water and cook until the gyoza float to the top then remove (3) deep fry in oil until golden brown, about 3.5 minutes.

Serve with rice and gyoza sauce (soy sauce, vinegar, sesame oil).

DELICIOUS!!!