Japanese Gyoza
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- 1/3 cup chopped cabbage (boiled)
- 2 tbsps chopped green onion
- 1/2 pound ground pork
- 1 tsp sesame oil
- 1 tsp sugar
- 2 tsps soysauce
- 1/2 tsp garlic salt
- 1 tsp grated fresh ginger
- 20 gyoza wrappers
- 1 tbsp vegetable oil


Combine all ingredients other than oil in a bowl and mix well by hands. Place a teaspoonful of filling in a gyoza wrapper and put water along the edge of the wrapper by fingers. Make a semicircle, gathering the front side of the wrapper and sealing the top. Heat oil in a frying pan. Put gyoza in the pan and fry on high heat until the bottoms become brown. Turn down the heat to low. Add 1/4 cup water in the pan. Cover the pan and steam the gyoza on low heat until the water is gone.