50 pieces of dumpling wraps
1 small cabbage
1 b. grounded pork
1 t grounded ginger
1 t salt
2 T soy source
1 T. sesame oil
1 T. green onion
Buy the dumpling wraps in Asian market and try to get the non-frozen ones.
Chop cabbage into small pieces (you can use a food processer)
Mix everything together
Put about a table spoon of fillings in the middle of a dumpling wrap, fold it, and seal the dumpling with egg white or water.
To boil:
Boil water, when the water is boiling, put dumplings in the water.
Add a cup of cold water to the boiling water and wait until the 2nd boiling.
When all the dumplings are floating, take them out of boiling water and they are ready to eat.
To fry:
Put water in a non-stick skillet to just cover the bottom. Add 1-2 T. oil to the water. Lay gyoza flat in the skillet... they shouldn't overlap very much. Cover and steam over medium heat, checking and loosening them every so often. After about 5 minutes (??), take off the lid and let any remaining water cook off. Now brown the gyoza on both sides (still working to keep them loose from the pan). Remove to bowl or plate (on courtesy of Jen Pauls).