Gyoza (Potstickers) with Dipping Sauce

Ingredients

• 1 lb ground pork
• ½ head napa cabbage
• 3 clove garlic
• 1 inch fresh ginger
• 4 green onions
• ¼ cup soy sauce
• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 1 tbsp cornstarch
• 40 gyoza wrappers
• 2 tbsp vegetable oil
• ½ cup water
• 1 tsp chili oil (optional)

Steps

1. Finely chop the napa cabbage, mince the garlic and ginger, and thinly slice the green onions. In a large bowl, combine ground pork, half of the chopped napa cabbage, minced garlic, minced ginger, 2 tablespoons soy sauce, 1 tablespoon sesame oil, and cornstarch. Mix well.
2. Place a gyoza wrapper in your palm. Spoon about 1 teaspoon of filling into the center. Moisten the edges of the wrapper with water. Fold the wrapper in half to form a half-moon, then pleat one side to seal, pressing firmly to ensure no gaps. Repeat with remaining wrappers and filling.
3. For the dipping sauce, combine the remaining 2 tablespoons soy sauce, 1 tablespoon sesame oil, rice vinegar, and half of the sliced green onions in a small bowl. Add chili oil if desired.
4. Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium-high heat. Place half of the gyoza in a single layer, flat side down. Cook for 2-3 minutes until the bottoms are golden brown.
5. Carefully add 1/4 cup water to the skillet, immediately cover with a lid, and steam for 5-7 minutes, or until the pork is cooked through and the wrappers are translucent.
6. Remove the lid and continue to cook for 1-2 minutes until any remaining water evaporates and the bottoms are crispy. Transfer cooked gyoza to a plate and repeat with the remaining gyoza, 1 tablespoon vegetable oil, and 1/4 cup water.
7. Serve the hot gyoza immediately with the dipping sauce, garnished with remaining green onions.