INGREDIENTS:

• 1 lb ground pork with 25-30% fat
• 3 lbs of Napa cabbage (salted & squeezed)
• 1/2 cup of scallions
• 1 Tablespoons soy sauce
• 1 teaspoon salt
• 1/4 cup water to emulsify pork
• 1 Tablespoon sesame oil (optional)
• 75 3″ gyoza skins

INSTRUCTIONS:

• Finely chop nappa cabbage with salt. 
• Let sit for an hour and squeeze out excess water.
• Mix pork vigorously by hand and add water until creamy.
• Gently combine pork with cabbage and scallions.
• Fill dumpling wrapper with 1 Tablespoon of filling and seal with water.

From fresh:

• Heat a non stick skillet with 2 teaspoons of oil and on high heat.
• Brown dumplings and cover. 
• Reduce heat to low and cook for 5-6 minutes or until cooked through.

From frozen:

• Heat a non stick skillet with 2 teaspoons of oil and on high heat.
• Brown dumplings, add 1/4 cup of water and cover. 
• Reduce heat to low and cook for 9 minutes or until cooked through.

Enjoy! 

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