Yaki Gyoza à la Cooking with Dog

1 tbsp soy sauce
1/2 tsp sugar
dash pepper
1 tbsp sake / dry sherry / white wine
1/2 tbsp sesame oil
1 tbsp flour
1/3 lb ground pork
1 tsp minced garlic
1 tsp minced fresh ginger
3 small or 2 large cabbage leaves
2 scallions
50 +/- wonton wrappers / gyoza skins
sesame oil for frying

sauce: 1 part soy sauce, 1 part vinegar

This is basically a modified version of the Cooking with Dog yaki gyoza recipe (http://bit.ly/9M6gn), but here’s what I did: Mix first section of recipe in medium bowl until smooth. Add pork, garlic, and ginger and knead until well mixed. Remove firm part of cabbage leaves and dice into small pieces. Remove roots of scallions and dice into equally small pieces. Place 1/2 to 1 level teaspoon of filling in each wrapper (It’s very easy to overstuff them and have them spill out!) and fold according to package. At this stage, I think you can freeze them. (UPDATE: You can definitely freeze them.) Put them on a cookie tray until frozen, then throw them in a freezer bag. Heat some sesame oil in a skillet over medium heat. Line up pot stickers and add enough water to cover them halfway. Cover and cook for 7 minutes. Add sesame oil around the pot stickers when they sizzle, cover, and cook for a minute or two more. Serve upside down and with sauce.


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