Pork Gyozas

Crispy on the bottom, juicy on the inside — these homemade pork gyozas by Hikari Mill bring authentic Japanese comfort right to your kitchen!

• 1/2 lb ground pork
• 1.5 cups cabbage, finely minced by hand or in a food processor
• 4-5 green onions, finely chopped
• 1 tsp soy sauce
• 2 Tbsp Sake
• 1 Tbsp sesame oil
• 1 clove garlic, minced
• 1 tsp chicken stock
• 1/2 tsp sugar
• salt and pepper to taste
• 1 package round gyoza wrappers
• 3 Tbsp canola oil
• 1/3 cup water

Dipping Sauce:

• 3 Tbsp soy sauce
• 3 Tbsp rice vinegar
• 1 tsp sesame oil

Preparation

1. In a large bowl, add the first 11 ingredients and mix well.
2. Take a round gyoza wrapper in your hand and place a tablespoon size of meat mixture in the center of the wrapper.
3. Moisten the edge with water and fold the upper half of the wrapper to the lower half to create a half moon shape. Fold one of the edges in a series of pleats, leaving the other edge smooth. Press the edges together to seal the gyoza.
4. Heat a pan at medium high heat and add oil canola. Place gyoza on a pan and cook until the bottom becomes golden brown (1-2 minutes).
5. Add water and immediately cover with a lid. Cook until water boils away.
6. Mix soy sauce, rice vinegar, and sesame oil together for dipping sauce.