1 package gyoza wrappers
1 tablespoon peanut or grape seed oil for cooking the gyoza
¼ cup water
For The Gyoza Filling
¾ pound ground pork
1/2 cup finely minced Napa or green cabbage
3 scallions sliced thin
1/4 cup minced shitake or Cremini mushrooms cooked in 1 tablespoon oil until all moisture evaporates
1 clove garlic, minced
1-inch piece of ginger, peeled, grated on a microplane
1 tablespoon sake
1 teaspoon sesame oil
1 teaspoon soy sauce
Salt and pepper to taste
Salt the cabbage with 1/4 teaspoon salt for 10 minutes; squeeze out as much liquid as you can from the cured cabbage.
Combine the meat, cabbage, scallions, mushrooms, garlic, ginger, sake (if using), sesame oil, soy sauce, salt and pepper in a large bowl. Mix well.
To form the Gyoza: Take a wrapper and place it in the palm of your hand. Place a tablespoon of filling in the center of the wrapper. Dip one finger in a bowl of water and wet a circle around the outer edge the wrapper. Fold the wrapper in half over the filling; seal and make about 3-4 pleats.
You can freeze the gyoza in a single layer on a baking sheet and then transfer to a plastic bag. They will store well for up to a month. Do not defrost to cook. Cook the gyoza frozen.
Heat the oil in a large non-stick pan over medium heat. When the pan is hot, place the gyoza in a single layer, flat side down. Cook until the bottom of the gyoza turns golden brown, Add the water to the pan. Immediately cover and steam the gyoza for about 3 minutes or until most of the water evaporates. Remove the lid and swirl the pan for about 1 minute allowing the dumplings to caramelize.
For Dipping Sauce:
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon chili garlic paste
1 teaspoon sesame Oil