Ingredients

• 24 Gyoza wrappers
• a couple tbsp. of grapeseed oil
• 1/2 cup water

Sauce:

• 1/4 cup soy sauce
• 2 tbsp. rice wine vinegar
• 2 tbsp. mirin
• 2 tbsp. water
• 1 tsp. chili oil
• 1/2 tsp. sesame oil
• 1 scallion, minced

Filling:

• 1/2 head Napa cabbage
• salt
• 12 oz. ground pork
• 4 tsp. soy sauce
• 2 egg whites
• 1.5 tsp. ginger, minced
• 1/2 tsp. pepper
• 1 clove garlic, minced
• 4 scallions, diced

Method

Making the sauce

1. put soy sauce, rice vinegar, mirin, water, chili oil, and sesame oil into a bowl and mix
2. cut the scallion into small pieces, then add to the sauce and mix, setting it aside for 20-30 minutes

Preparing the cabbage

1. remove the top of the Napa cabbage, then cut the cabbage into small pieces
2. strain the cabbage to take out all the moisture, then add some salt and mix, letting it sit for 20 minutes

Making the filling

1. put the cabbage into a large bowl with ground pork and add soy sauce, egg whites, ginger, pepper, garlic, and scallions, then mix, making sure to break up the pork
2. scoop a little more or less than a tablespoon of the filling onto a Gyoza wrapper, then fold it, pinching the center of the outside of the wrapper first, then coming around to close it
3. repeat steps 1 though 2 for each wrapper

Cooking the potstickers

1. put oil onto a pan on the heated stove and add the potstickers in, flat side down
2. cook until a golden brown, for about 5 minutes. make sure not to burn them
3. pour in water and cover the pan with a lid, cooking for 10 minutes on a lower heat
4. take the lid off and cook for another 2-3 minutes
5. lay the potsticker flat-side-down on papers towels and let them sit
6. serve them with the sauce on the side and enjoy!