Pan-Fried Pork and Cabbage Gyoza with Ginger Ponzu Sauce

Ingredients

• 24 round gyoza wrappers
• 1/2 lb ground pork
• 1 cup napa cabbage, finely shredded
• 2 scallions, minced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp rice vinegar
• Vegetable oil for frying
• 3 tbsp soy sauce (for sauce)
• 2 tbsp ponzu sauce
• 1 tbsp rice vinegar (for sauce)
• 1 tsp sesame oil (for sauce)
• 1 tsp fresh ginger, grated (for sauce)
• Sliced scallions and sesame seeds for garnish

Instructions

1. Salt shredded cabbage, let sit 10 minutes, then squeeze out all moisture in a clean towel.
2. Mix cabbage with ground pork, scallions, garlic, ginger, soy sauce, sesame oil, and rice vinegar.
3. Place 1 tsp filling in the center of each wrapper. Moisten the edges, fold in half, and pleat to seal.
4. Heat a thin layer of vegetable oil in a non-stick skillet over medium-high heat.
5. Arrange gyoza flat-side down. Cook undisturbed for 2-3 minutes until golden on the bottom.
6. Pour in 1/3 cup water, cover immediately, and steam for 4 minutes until water evaporates.
7. Make ponzu dipping sauce by whisking all sauce ingredients. Serve gyoza hot with sauce and garnishes.