Gyoza - more traditional

This time I found the original Gyoza wrappers frozen at the Asian supermarket. No pasta dough was used this time. The dough is a lot softer and better to fold then pasta dough.

It was a challenge to find it, I was nearly giving up hanging over the frozen section with all kinds of wrappers. I saw them all, Wan Tan, Spring Roll, Ciu My, Dumpling but where were the Gyoza. Deep down and face down in a clear plastic bag with the label on the other side.

The filling was on the traditional side as well. 2 leaves of Napa Cabbage, 1 bunch chives, 1 spring onion, 1 garlic, a bit ginger and 125 g sausage meat.

The filling is enough for 20 gyoza. Do not overfill them. You need dough to crimp.
A bit of water helps to close them.

Cooking:
2 tbsp sunflower oil on medium heat in a pan that has a lid.
3 min on the base until they get a brown colour.
100 ml water and close the lid, reduce the heat to low. 7 min steam.
Open and drissle dark sesame oil on top.
Cook for 2 more min.
Set a plate on top and turn over the pan.
Hope that they do not stick, they are called Pot Stickers for a reason!