Gyoza (pot stickers) (Japanese)

Choose a night when you have some time to prepare wrapping these takes about an hour, but they really are worth it.
Recipe from Kaori Tsunoda

1 lb. ground pork (can use ground beef, turkey or chicken for healthier version).
3 c. chopped Napa cabbage (can add more for cabbage-y wraps, less for meaty ones)
3 green onions (sliced)
2 T. soy sauce
1 T. sesame oil
pepper to taste
1 pkg (~50) gyoza wraps (or wonton wraps)

Sauce:
However much you choose to make add the same amount vinegar as soy sauce. i.e. if you are making 1 cup and ½ cu. Soy sauce and ½ c. vinegar. I then add 1 drop of sesame oil. You can sprinkle green onions for a little flavor too.

Directions:Mix meat, cabbage, onions, soy sauce, sesame oil and pepper well. Don’t be grossed out, but I usually use my well washed hands to mix it if the meat doesn’t mix in very well. Place ~1 T meat filling in center of wrapper. Wet edge with water and crimp sides together in half circle or triangle (if using wonton wraps). This amount of filling usually makes about 50 wraps if you want less, halve the recipe. Place wrapped pot stickers seam side up in non-stick pan in circular fashion (if you do not have a super non-stick fry pan you may want to put a tiny bit of oil on the bottom so they won’t stick). Brown bottoms over medium heat until golden. When golden pour ~1 cup of water over, should immediately boil. Cover and let simmer until water has boiled away ~15 min. Loosen wraps and invert pan over plate. Serve warm, dip in sauce.

Suggested sides:
Steamed rice
Asian chicken salad : romaine, breaded chicken tenders (cooked and sliced), mandarin oranges, green onions, cucumbers, sliced honey roasted almonds (Sunkist makes them for salads) Serve with sesame dressing.