Gyoza

1

Toss the shredded cabbage with salt in a bowl and let it sit for about 10 minutes so it softens and releases moisture.

2

In a separate large bowl, mix together the ground pork, cabbage, minced ginger, garlic, green onions, soy sauce, toasted sesame oil, and cornstarch.

3

Moisten the edges with a little water and fold the wrapper in half, pressing to form 3–4 small pleats along the edge to securely seal the dumpling.

4

Add 1/4 cup of water to the pan and cover it immediately. Allow the dumplings to steam until the water evaporates and the wrappers become translucent, about 3 to 4 minutes.

Full recipe & nutritional value on foodfaithfitness.com