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Olive and Pork Gyoza

  • Cook Time: about 7 minutes
  • Makes 36 gyoza

Ingredients

  • Gyoza:

    • 2 cups finely chopped green cabbage
    • 1/3 cup coarsely chopped California black ripe olives
    • 2 tablespoons soy sauce
    • 1 tablespoon sesame oil
    • 1 tablespoon snipped garlic chives
    • 2 teaspoons minced ginger
    • 8 oz. ground pork
    • 2 green onions, minced
    • 36 Gyoza wrappers
    • 2 tablespoons vegetable oil, divided
    • 2 tablespoons sesame oil, divided

  • Dipping Sauce:

    • 3 tablespoons soy sauce
    • 3 tablespoons rice vinegar
    • 3/4 teaspoon hot chili oil
    • Minced green onion tops

Directions

Stir together all gyoza ingredients except wrappers and oils in a medium bowl.

Place about a teaspoon of filling in the center of each wrapper and moisten the edges with water. Fold in half, then crimp the edges to seal, making 5 or 6 small folds. Working in 2 batches, heat 1 tablespoon vegetable oil in a large skillet over medium heat. Place half the gyoza into the skillet and cook for a few minutes to brown the bottoms. Add 1/4 cup water to skillet; cover and cook for a few minutes more. Remove lid and cook until excess water has cooked off; drizzle with half the sesame oil and swirl pan gently. Repeat with remaining gyoza and oils. Stir together all dipping sauce ingredients in a small bowl and serve with gyoza.