Gyoza Dumplings are warm meat dumplings with Asian flavour. The recipe is super easy and  is a variation of one I watched Anna Olson make one day. So simple when I make them with my step daughter she makes most of it herself.

1 small savory cabbage chopped finely
1 lb ground pork
1/4 cup sodium reduced soy sauce
2 1/2  TBSP both grated fresh garlic and ginger
Fresh black pepper
Won ton wrappers

Combine all ingredients (except the wrappers) into a large bowl. Mix together using your hands. 

Put roughly 1 TBSP of mixture in each wrapper. Wet 2 edges and press wrapper together to form a triangle. Make sure you shape the dumpling so that it can stand up on its own.

Place finished dumpling onto a cookie sheet in individual rows. Freeze. Once frozen you can put the dumplings into a container or freezer bag, this way they will not clump together.

Cook from frozen. Heat 1 TBSP cooking oil in a pan over medium heat and add frozen dumplings. Brown the bottoms of the dumplings for 1-2 minutes. Add enough water to cover the dumplings 1/2 way and allow to boil away, about 7 minutes. Serve warm.

Dipping Sauce

2 TBSP both sodium reduced soy sauce and rice wine vinegar
1 TBSP sesame seed oil

Mix together and use as a dipping sauce for warm gyoza dumplings.

Submitted by: Jodi

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image credit: Flickr via user Shok