gyoza

Also known as dumplings. Also known as Japanese Pot Stickers. This recipe is from my friend, Emily, who learned it from her parents, who learned it from a friend in Japan. Emily had invited us over to eat it at her house a few times before she graciously offered to help me make it at mine. The prep work is a little labor intensive, but oh so worth the effort. And the results taste so much better than the dumplings you can buy for dirt cheap at the Dumpling House in Chinatown -- and those are pretty darn good. Thanks, Em -- you've changed my life with this little number.

Gyoza
1 lb ground pork (may also use sausage, turkey, or beef, but I like pork best)
2 tsp salt, divided
2 tbsp sesame oil
1 small or medium-sized head napa cabbage, very finely chopped (like food processor finely chopped)
2 tsp soy sauce
4 tbsp chicken broth (or water; I used water)
vegetable oil for frying
wonton skins (I like the round ones, but square work, too)

Place chopped cabbage in a bowl and sprinkle 1 tsp salt on top. Mix, pack down, and set aside for 10 minutes. Place cabbage in a cheese cloth (or a towel with no nap) and squeeze out excess water. Set aside. Combine pork with 1 tsp salt and soy sauce. Stir in one direction with a chopstick or spoon. While stirring, slowly add sesame oil and broth (or water) one tablespoon at a time. Add cabbage. Mix until it holds together.

Bow the gyoza by placing a small spoonful of meat mixture in the center of a wonton skin. Dip your finger in a small bowl of water and use it to moisten the edge of one side, then press together, making a half-circle. Crimp the edges by pinching the edge with both hands, then folding a small piece back on itself to make a Z, then pinch together to seal the crimp.

Heat a large non-stick frying pan on medium heat. Coat bottom generously with vegetable oil. Arrange gyoza in a spiral and fry until bottoms are golden brown. Add 1/2 cup hot water. Cover and cook on medium high heat until the water evaporates. Repeat twice, checking periodically that they aren't sticking.

Serve with a dipping sauce made of one part soy sauce and one part vinegar. Serve with rice.