Gyozas

Here's the recipe for the gyozas (pot stickers) I made for the HOF party last friday. Sorry, no measurements. I don't believe in them. (Obviously, I've never baked.)

Filling Ingredients: ground pork, chopped cabbage, green onions, finely chopped garlic and ginger (Use a LOT of garlic. You're supposed to kill your significant other with a single breath after eating a few of these.)

Mix everything together. Add soy sauce and ground pepper to taste. If you're not sure if you have added enough soy sauce, take a small spoonful and cook it in the microwave to taste first.

Put the filling in gyoza wrappers which usually come in frozen packages. Find ones that are thin. The thinner, the better. (You know, these are different from those dough-ey dumplings with very little pork filling you get at a Chinese restuarant. If we go through all this trouble to make them ourselves, we need to taste the pork (and garlic), not the darn dough.) Put about a teaspoonful of the filling in each wrapper. Wipe some water around the edge to bind. Fold the wrapper up. Crimp only the top half of the wrapper and press it against the flat bottom half. (Sorry, no pictures. Chris was nowhere to be found while I was making them.)
Put a pan that has a lid on the stove with a just enough oil to coat the bottom. Place the gyozas bottom down. Fry them until the bottom turns brown, and flip them over. Then add a little water. Cover the pan with the lid immediately to let the steam cook the pork. Wait about 2-3 minutes until the gyozas are cooked through.

Dipping Sauce Ingredients: a few slices of ginger, water, soy sauce, rice vinegar, sugar, green onion
Boil water with ginger. Add soy sauce, rice vinegar and sugar to taste. It should be salty and a little sweet and sour. Let cool and add green onion. If you want it a little hot, add chilli oil and ground chilli pepper. (I really recommend adding chilli oil,though. It makes it so much better.)