Japanese Gyoza Pot Stickers Recipe

Finely chop the 1 1/2 cups cabbage. Place it in a colander and pour boiling water over it, then let it cool until you can handle it. Squeeze the cabbage very well to remove as much water as possible — this prevents a soggy filling.

In a large bowl, combine the squeezed cabbage with the chopped green onions, chopped rehydrated mushrooms, and grated 2 teaspoons ginger root.

Place about 1 teaspoon of filling in the center of each gyoza wrapper. Fold the wrapper in half and pleat the edge to seal it. If the edges aren't sticking, lightly dampen the inside edge with a little water before pleating.

Heat salad oil (the amount isn't specified, but enough to lightly coat the pan) in a large pan over medium-high heat. Once hot, arrange the gyoza in a single layer and cook until the bottoms are golden brown. Then, carefully pour in enough water to reach about 1/4 of the depth of the gyoza. Cover the pan, reduce the heat to low, and simmer until all the water has evaporated. Serve immediately with chili sesame oil and Kikkoman soy sauce for dipping.