Food: Gyoza

• 1 Tbs. sesame oil
• 2 cups cabbage, chopped
• 1/3-cup chives, chopped
• 2 cloves garlic, chopped
• 2 tsp ginger, finely grated
• ½ pound pork, ground
• 1 egg
• 1 Tbs. vegetable oil
• 1 (10 ounce) package wonton wrappers
• ¼ cup water

• ¼ cup mirin
• ¼ cup sweet sake
• ¼ cup soya sauce
• 1 Tbs. sugar

Heat sesame oil in a large skillet over medium heat. Mix in cabbage, chives, garlic and ginger and cook until the cabbage is limp. Mix in the ground pork and the egg. Cook until pork is browned and egg is cooked through. Place 1 Tbs. of the cabbage and pork mixture in the center of each wonton wrapper. Fold wrappers in half over the filling, and seal edges with moistened fingers.

Heat vegetable oil in a large skillet over high heat. Arrange the dumplings over the base of the skillet. Cook for 1-2 minutes until the bases of the gyoza are golden brown. Drizzle the water over the gyoza and cook, covered for 4-5 minutes until cooked through and water evaporates. Remove from heat and set aside, uncovered, for 1-2 minutes.

For the dipping sauce, combine the mirin, sweet sake, sugar sauce and sugar in a small bowl.