Gyoza

 Vietnamese Nuoc Cham

Ingredients

1 tablespoon sesame oil

2 cups chopped cabbage

1/4 cup chopped onion

1 clove garlic, chopped

1/2 pound ground pork

1 egg

1 tablespoon vegetable oil

1 (10 ounce) package wonton wrappers

1/4 cup water

Dipping Sauce Ingredients

Vietnamese Nuoc Cham Dipping Sauce

1/4 cup fresh lime juice

1 Tbls rice wine Vinegar

2/3 cup water

1/3 cup fish sauce

1 jalapeno sliced thin

6 cloves garlic chopped fine

Add all dipping sauce ingredients together and let marinate for an hour or more.

Instructions

Gyoza

1. Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.

2. Preheat vegetable oil in a large skillet over medium high heat.

3. Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.

4. In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.

Serve hot with dipping sauce, enjoy!