Gyoza

If using dried shiitake mushrooms, rehydrate in warm water. Make sure it’s submerged for a couple of minutes, then dice.

Blanch or microwave cabbage for a minute or two. Remove the core of the cabbage leaves and cut into very small pieces.

Combine the ground meat, cabbage, green onion, and shiitake mushrooms in a large bowl.

Add minced garlic and grated ginger to the bowl.

Add sesame oil, soy sauce, kosher salt, and freshly ground black pepper. Mix well.

Take a wrapper and place it in the palm of your hand. Use a teaspoon to take a small amount of filling and put it in the center of the wrapper. Dip one finger in a bowl of water and draw a circle around the outer ¼” of the wrapper with your wet finger until it’s wet all around.

Fold the wrapper in half over the filling and pinch it in the center with your fingers (but don’t seal yet!). Using your thumb and index finger, start making a pleat about once every ¼“ on the top part of the wrapper from the center toward the right. As you fold each pleat, press the folded pleat tightly against the back part of the wrapper using your other thumb and index finger. Make 3-4 pleats.

Heat the oil in a large non-stick frying pan over medium high heat. When the pan is hot, place the gyoza in a single layer, flat side down (in two rows or in a circular shape).

Cook until the bottom of the gyoza turns golden brown, about 3 minutes.

Add ¼ cup of water to the pan. Immediately cover with a lid and steam the gyoza for about 3 minutes or until most of the water evaporates.

Remove the lid to evaporate any remaining water. Add sesame oil around the frying pan.

Cook uncovered until the gyoza is nice and crisp on the bottom.