Pork Gyoza

Adapted from Joy of Cooking
Yield: 20 dumplings

1/2 lb lean ground pork
2 tbsp leeks, finely chopped
1/4 cup Chinese cabbage, finely chopped
2 tbsp green onion, finely chopped
1 clove garlic, grated
1 tbsp ginger, grated
1 tbsp soy sauce
2 tsp sesame oil
1 tbsp rice vinegar
1/8 tsp ground black pepper
20 round gyoza skins
  1. Combine all ingredients except gyoza skins together in a large bowl.
  2. Stir vigorously with a fork to break up the meat. If the mixture seems loose, add more cornstarch.
  3. Place 1 packed tablespoon of the filling in the center of each of the skins.
  4. Brush the edge with water and fold in half to make a half-moon shape. Press out the air and seal edges together well.
  5. Place sealed dumpling on a parchment-lined baking sheet.
  6. To cook, add a few dumplings into a pot of boiling water, stir gently to prevent sticking, return to a boil, and boil for 7 minutes.
  7. Remove with a strainer and repeat with remaining dumplings.
  8. Serve immediately with soy ginger dipping sauce.

Soy Ginger Dipping Sauce
Adapted from Martha Stewart Living, February 2010
Yield: 1/2 cup

1/4 cup soy sauce
3 tbsp rice vinegar
1 tbsp ginger, grated
2 tsp sugar
2 tsp sesame oil
1 tbsp green onion, finely chopped
  1. Combine all ingredients together in a bowl.