Gyoza

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My children are such Gyoza fans that they can devour 40 in one sitting. It's the kind of food that makes you want more even when you're full because it's soft and chewy and savory at the same time.

Gyoza are a type of dumpling or potsticker that are extremely well-liked in both Japan and China. Produced by enclosing minced meat and veggies in a soft, sticky dough. You can also locate these potstickers in the frozen food aisle of most supermarkets. They are quick to prepare, can be eaten with minimal effort, and taste great.

The recipe for the wrappers is adapted from Japanese Cooking 101 with super easy to follow instructions. Wonton wrappers are the name for the ready-made, user-friendly wrappings that can be found in most supermarkets' chiller aisles. While homemade wonton wrappers may sound difficult to prepare, all you need are three common pantry items. There's no reason to buy them when you can quickly roll out your own fresh wrappers at home. The filling may be made with just a handful of simple components, making this a relatively simple Japanese meal to prepare.

Grab a pair of chopsticks and try a delicious, savory Japanese dumpling...Enjoy!!!

Makes 25-28 dumplings

Ingredients:

For the wrapper

• 1 1/2 cup all purpose flour

• 1/2 cup boiling water

• Cornstarch (for dusting and to prevent wrappers from sticking to each other)

Instructions for the wrapper

• Put flour in a large bowl. Add boiling water and stir with spatula. Let the dough cool a bit so it can be handled.

• Knead the dough on a pastry board. You can use a bit of flour if the dough sticks while kneading. Divide the dough into two pieces. Then roll them out into two 12" long logs and Cover with plastic wrap, and let is rest for 30 minutes.

• Cut log into 12 pieces. Take a small piece of dough, flatten into a small disk by hand, and roll out into a flat 4 inch round using a rolling pin. Dust cornstarch over dough to prevent sticking. Dust the rolled rounds with more starch when wrappers are laid over each other. Cover the dough with plastic wrap while working on each dough so it doesn't dry out.

For the filling:

• 25 wonton wrappers

• 500 grams ground pork

• 1 cup cabbage shredded

• 1/4 cup scallions (green part only), chopped

• 2 garlic cloves pressed

• 1/2 tbsp sesame oil

• 1/2 tbsp soy sauce

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1 tbsp oil (cooking each batch)

• 1/4 cup water (cooking each batch)

Instructions for filling:

• In a large bowl, combine ground pork with scallion, cabbage, garlic, sesame oil, soy sauce, salt and ground black pepper. Place around 1 tbsp of filling into each wrapper.

• Brush the edges with water using your finger and seal the filling on the inside in a pleated manner. Place on a plate, continue with the remaining dough and filling.

Let's cook!!!

• Preheat a skillet over medium-high with oil. Place gyoza in a skillet and pan fry until the bottom of the gyoza turns golden brown (about 3-4 minutes), do not flip gyoza. Add water and cover with a lid and steam for 3-4 minutes to cook the filling.

• Transfer to plate and serve with dipping sauce.

Dipping sauce:

• 1 tbsp soy sauce

• 1 tbsp rice wine vinegar

• 1 tsp sesame oil

• 1/4 tsp sugar

• sesame seeds (optional)

• Chili flakes (optional)

Instruction: In a small dipping bowl, combine all ingredients...and you're done!...Enjoy!