Buddahead Production's Recipe of the Month

Step-1 Chop cabbage in half and dice finely. Mash 3-5 cloves or garlic.

Step-2 Mix chopped cabbage, 1.5 lbs of ground pork, and garlic in bowl. Add salt and pepper.

Step-3 Spoon about 1 teaspoonful of mixed stuffing onto gyoza skin. Smear water on 1/2 edge of gyoza skin. Fold gyoza in two and pinch one end with left finger and thumb. Fold with right finger and thumb and press edges and shape.

Step-4 In large frying pan, add 1-2 tablespoon of oil over med-high heat. Lay gyoza with edges facing up. Cook for 6-7 mins. until golden brown. Do not turn gyoza.

Step-5 Add 1/4 cup of water and cover immediately. Lower heat and cook for additional 10 mins.

Ingredients

1/2 head of cabbage.
3-5 cloves of garlic or garlic powder.
1.5 - 2 lbs of ground pork.
Salt and pepper
1 package of gyoza skins (53 pieces) at most supermarkets or oriental stores.
Green onions (optional)
Soy Sauce (optional)

Dipping Sauce

For sauce, mix equal parts of vinegar and soy sauce. Chili oil (raayu) may be added.

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