1 package small round wonton wrappers (i use one that is 30 count)
pork gyoza stuffing (recipe below)
gyoza dipping sauce (recipe below)
pork gyoza stuffing:
1/3 pound ground pork
4 scallions (finely diced)
1 1/2 tbsp. soy sauce
1 tbsp. sesame oil
1 tbsp. sake
thumb size piece of ginger (grated)
2 large garlic cloves (grated)
pinch of kosher salt
pinch of freshly cracked black pepper
1/2 bunch spinach (blanched)
1/4 napa cabbage (blanched)
in a large sauce pan bring salted water to a boil, and add in the spinach and cabbage and cook for 2-3 mins. remove and strain under cold running water to stop the cooking process. drain all excess water and chop finely then set aside.
in a separate bowl add in the ground pork, scallions, soy sauce, sesame oil, sake, ginger, garlic, and salt and pepper. mix all together until everything is very much together. add the chopped spinach and cabbage into the pork mixture, and continue mixing until everything is well mixed. set aside.
making the gyoza:
place 1 wrapper on a plate and spoon about a tbsp. of the stuffing into the center of the wrapper. dip your finger in a small bowl of water and wet 1/4" all around the wrapper. fold the wrapper in half, and make a small pleat every 1/4' or so. continue this process until all the gyoza are made.
frying the gyoza:
1 tbsp. vegetable oil
2 tbsp. water
1 tbsp. sesame oil
heat the vegetable oil in a medium size non stick pan on medium high heat. place the dumplings flat side down into the heated pan. cook for 2-3 mins. or until the bottoms are golden brown. add the 2 tbsp. of water to the pan and steam the water out of the pan, about 4 mins. when most of the water has cooked off, use a spatula and loosen the gyoza from the bottom of the pan, without moving them around the pan much. add in the sesame oil, and cook for another 1-2 mins. to further crisp the bottom. remove from the pan and set aside. work in batches if needed.
2 tbsp. soy sauce
2 tbsp. rice vinegar
1/4 tsp. chili oil
mix all together and set aside.
plate the gyoza with the dipping sauce and serve.