1. Shred cabbage and cut nira (green onions) fine. 2. Combine cabbage, nira, pork, ground fresh ginger root, garlic and seasonings. Mix well by hand. 3. Put 1 tablespoons of mixture on a gyoza wrapper. Wet the edge of wrapper with water using your finger. Pinch edges firmly and crip togther to seal. 4. Grease skillet with vegetable oil, arrange gyoza in a single layer in the pan. Cook well over low heat. 5. When bottom of goyza become slightly brown, add 1/4 cup of water. 6. Cover, cook for a couple minutes. 7. Serve with your favorite gyoza sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
