Easy Pork And Cabbage Gyoza

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   ["In a large bowl, combine all the ingredients and mix well. This step can easily be done ahead of time: it will allow all the delicious flavors to hang out for a bit.", "Stuff the dumplings: (for a detailed description and pictures, see: http://www.steamykitchen.com/5874-gyoza-recipe-japanese-pan-fried-dumplings.html)

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   prepare small bowl of water, small spoon, large tray to hold the finish dumplings", "a. wet half of the gyoza wrapper edge using your finger

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   b.spoon about 2 tsp of filling into the center of the wrapper and then fold in half, joining the two edges, forming a half circle

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   c. pinch and fold the edges starting at one side, moving along the rounded edge of the dumpling. Use additional water to make sure the dumpling seals.

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   d.place the dumplings crease down, squishing slightly and creating a flat base so the dumpling sits upright.

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   NOTE: if you'd like to freeze some of your dumplings for later, simply stop here and throw your tray of dumplings into the freezer. Allow to fully freeze and then store in a ziplock bag for later! Follow the same cooking steps, but allow for additional cook time.", "cook the dumplings: you can either steam them in a three-tiered steamer or pan fry them. I recommend both! It speeds up the process and allows you to have two tasty types of dumplings.", "How to pan fry: a. heat up about 2 tbs of light oil in a nonstick pan over medium high heat. place dumplings in the hot pan, be sure not to over crowd. Allow the dumplings to brown for about a minute.

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   b.add about 2 tbs of water to the pan and quickly cover with a lid. Reduce heat to medium low and allow the dumplings to cook all the way through (about 8 minutes). You may want to add more water as the dumplings steam if the pan is looking dry."]

* Per serving · 4 servings · Values may vary.