• 1 lb of ground pork
• equal amount of chopped cabbage (about 2-3 cups)
• 1 tsp salt
• 1 tsp pepper
• 1 tsp sugar
• a few green onions, chopped
• 2 cloves of garlic, minced (I actually usually use the fresh minced stuff in the bottle)
• 2 tsp minced ginger
• 2 Tbs cornstarch
• 4 Tbs soy sauce
• 2 Tbs sesame oil
• 1 package of gyoza skins (I think there are 50 in a package)

Mix all the ingredients together. Place about a tablespoon of the filling on one side of one of the gyoza skins. Wet a the edge of the skin and fold over to cover the filling. Press the edges of the skin together to seal in the filling. Repeat with the remaining gyoza skins. I think you should have just about enough filling for one package of skins.

Flouring your hands and the surface that you are working on makes things go a lot smoother as the gyoza try to stick to everything otherwise. Also, you can freeze the gyoza for use later. Just flour a cookie sheet well and set the gyoza on the cookie sheet, cover with saran wrap and stick in the freezer.

To cook the gyoza, heat a little oil in a frying pan on high. When the oil is good and hot, add the gyoza (don't try to do too many at once). Fry for a few minutes until the gyoza brown. Keep them moving, or they will stick and burn. I like to constantly shake the pan, thus keeping the gyoza hopping and turn them often. After they have browned, turn the heat way down, add several table spoons of water and steam for about 5 minutes or until the water is gone. Serve hot. There are other methods of cooking gyoze, but this is the best one, in my humble opinion.

Dipping Sauce

• soy sauce
• vinegar
• hot sesame oil

It is impossible to describe the proper ration or combination of these ingredients. The dipping sauce is an extremely personal and elusive thing and you will have mixed luck with it no matter how many times you make it.