This is my creation that I've finally come up with after many test batches and studies of other recipes. Enjoy!

Gyoza- Japanese Potstickers

Filling:
1/2 pound ground pork
1/2 of a head of shredded and finely chopped Napa cabbage
3 green onion or garlic chives, diced (if you use green onion then add 1 clove of minced garlic)
1 piece of ginger 2 in long, 1 inch wide, grated
1 tablespoon soy sauce
1 teaspoon siracha, or more to taste
1/4 teaspoon sesame oil
1 egg (optional, see how moist is everything is first before you add this)
1 tablespoon vegetable oil for frying, or as needed
30 gyoza wrappers, or as needed

Sauce:
1 part soy sauce
1 part rice vinegar
1/4 part sesame oil
siracha to taste


In a medium bowl, combine the ground pork, cabbage, green onion, minced ginger, soy sauce, siracha, sesame oil, and egg.

Lay a gyoza wrapper in front of you. Wet all the edges with water. Place a teaspoon of filling in the middle of the wrapper. Fold the sides up to form a semicircle, and then pinch the edges to seal. Continue with the rest of the gyoza wrappers until the filling is gone.

To cook, heat 1 tablespoon oil in a heavy frying pan over medium-high heat. Add 12 - 15 of the gyoza and cook for 2 minutes, or until golden brown on the bottom.

Add 1/2 cup of water (if you want crispy gyoza, with that YUMMY hane {wing}, add 1/2 to 1 Tablespoon of flour to the water and mix well) to the pan. Cover the dumplings and cook until the water is absorbed (5 to 7 minutes). Repeat with the remainder of the gyoza dumplings.