Ingredients: 24 pieces

• 24 pieces gyoza wrappers
• 5.5 oz ground pork
• 4 oz cabbage, chopped
• 1/2” ginger, chopped
• 1 clove garlic, chopped
• 1/8 onion, thinly sliced
• 2 tsp salt
• Black pepper
• 1 Tbsp vegetable oil
• 2 Tbsp Kewpie Deep Roasted Sesame Dressing
• Leafy greens for garnish

Directions

1. In a bowl, add the cabbage and 1 tsp of salt. Mix and let it sit for 10 minutes. Remove all excess liquid from the cabbage and set aside.
2. In another bowl, add the pork, cabbage, ginger, garlic and the rest of the salt. Season it with pepper. Mix well until mixture gets sticky.
3. How to wrap:
   – Take a piece of wrapper onto your palm and place 1/24 of the pork/vegetable mixture on the top of the wrapper.
   – Wet the edges of the wrapper with your fingertips, and fold in half over the filling by making pleats on one side.
   – Seal it close. Repeat the procedure to make 24 pieces.
4. In a large frying pan, heat oil and place all the gyoza pieces. Add about ⅔ cup of water to about half the height of the gyozas. Cover with a lid and cook for 3 to 4 minutes. Remove the lid and cook until gyoza gets golden brown on the bottom.
5. Place leafy greens and onions on the side of the serving plate and transfer the gyozas. Serve with dressing.