Ingredients:
1/3 cup chopped vegatables (baby spinch or cabbage) and 1/8 cup chopped green oinion
1/3 pound ground pork or beef or shrimp
1 tablespoon of sesame oil
1 tablespoon of soysauce
1 diced garlic clove
gyoza wrappers (10 or more)
Procedure:
1. Mix and stir all your ingredients for the gyoza filling in a bowl.
2. Grab one gyoza wrapper in your (after you have sprinkled your hand with some flour)
3. Put a tablespoon of the mixed filling in the middle of the gyoza wrapper.
4. Rub water along the outside perimeter (the lip) of the full wrapper.
5. Fold the wrapper in a half-circle, sealing the top in a crescent shape and pressing the excess into little, mini-folds, as you might the edge of a pie.
6. Put 1 tablespoon of oil and the gyoza in a heated frying pan. Heat on high until the bottoms turn brown.
7. After they turn brown, add a 1/4 cup of water then cover the pan and steam gyoza on low heat until the water has evaporated.
8. Once water has evaporated, the gyoza ia fully cooked and you can eat with dipping sauce (2 tbsps of soy sauce, 1 tbsp of vinegar, and 1 tsp of hot pepper oil).
