Gyoza

**Food processor recommended**
Original Recipe Serves 2:

20 pieces gyoza wraps, round.
150 g ground pork
250g hakusai chinese cabbage (2.5 pieces)
1/2 tsp. salt
50g nira (garlic chives)..(or green onion stems).
5 cm round onion
5 g ground ginger
FLAVORING:
1 TBS Sake
1 TBS Starch
1 TBS Sesame Oil
1/2 tsp.soy sauce
pinch pepper


----------- Large batch -------------

70 wraps (1 1/2 packages)
500g ground pork (or beef)
1/2 medium chinese cabbage (875g)
1 tsp salt
175 g Nira (volume looks like 6 green onions)
1/2 round onion
1 piece ginger, ground (1 tsp)
FLAVORING:
3 TBS Sake
3 TBS Starch
3 TBS Sesame Oil
2 tsp Soy sauce
few shakes of pepper
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FILLING DIRECTIONS:
Place Minced pork in large bowl.

Mince(process) Chinese cabbage, add salt, mix, and let sit for 10 minutes.
Squeeze excess water out of chinese cabbage. Place cabbage in bowl with meat.

Mince(Process) Nira(onion stem), round onion, add to the large bowl.
Add flavoring to the large bowl.

Hand mix all ingredients well.
(I use Korean Kimchi disposable gloves.)
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GYOZA FOLDING:
One teaspoon.
Small bowl with 1/4 cup water.
Cookie sheet.
Gyoza wraps (cut package lid for flipping open only. They dry out fast).
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FOLDING TECHNIQUE:
Your main hand thumb and pointer finger will do the top folding.
Your second hand's fingers will carry the weight of the gyoza.
Your second hand's thumb and pointer finger near middle knuckle will assist pressing.
Practice touching your second hand's thumb to your pointer finger middle knuckle a few times. Note this is NOT pinching with finger tips.

Second Hand:
Place a teaspoon full of gyoza filling onto the middle of the wrap, being careful to keep it away from the edges. Not too much.

Place wrap on your second hand's fingers so that your thumb/pointer near middle knuckle can assist pressing the edges.
(Edge close to middle knuckle of pointer finger.)

Main Hand:
Dip two fingers into water, make a laaarge happy face with the water, around the edges of the wrap. Not dripping wet.
(Wet all around is ok too, but not too wet.)

Now, you are going to make the fold/corner farthest away from your main hand.
Fold the wrap up, and push down with your thumb to make the corner stick.

---- REPEAT 3-4 times-----
Pick a top piece of wrap near the fold, **LIFT and FOLD it ontop of the edge.**
Push it down good.
(The wet edge of the wrap keeps edges sticking together.)

Second Hand:
Use your pionter finger near middle knuckle/thumb to press the fold one more time.

--------------
When finished, pinch the corner closest to your main hand.
Place gyoza on cookie sheet, not touching other gyoza, edges up, and form it a little, ensuring all edges have stuck together. If there are openings, get a little more water in there to make it stick.
(If you keep openings, the filling will fall out during cooking.)

Keep fresh gyoza for cooking today.
Place remaining gyoza, on the cookie sheet, in freezer.
In the morning *pop* the frozen gyoza off the cookie sheet, and place in freezer bag.

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FRYING GYOZA:
Oil for cooking goes into a fry pan that has a LID. (2 TBS). Medium-high.
Place gyoza into frypan, no lid. Fry until bottom is browned. (4 minutes)

Place water up to 1/3 of gyoza, into the frypan.
Place lid on the frypan. (sometimes I use a fork to insert underlid to stop splattering water). STEAM gyoza untill all water has evaporated. (8 minutes).

The gyoza are done. I enjoy placing a plate on top of the frypan, and then *trying* to flip the gyoza to get a nice visual effect. Keep your spatula handy for any sticky gyoza! Or you can just use your spatula and place the gyoza on a plate for serving.

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DIPPING SAUCE:
3 soysauce : 2 vinegar : 1 layu chili oil

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From: Orange Page, Ryori 1 nen sei. 1991 Winter
Original Recipe serves 2. 258 kcal/person. 20 pieces.
Gyoza can be frozen individually on a cookie sheet, then taken of and placed into a freezer bag for storage.