Yaki Mandu – Pot Stickers

I tried two versions made by a friend’s Korean wife. One spicy with lots of garlic and the other for the non-Korean people at the party – she laughed.
Fried. These are killer good.
Made with pork, but I think shrimp and chives, or spicy beef, and even tofu could be great.

1 tablespoon sesame oil
2 cups finely shredded cabbage(drained to get water out)
1/4 cup chopped onion
1 clove garlic, chopped
1/4 cup chopped carrot
1/2 pound ground pork
1 egg
1 tablespoon vegetable oil
1/4 tsp Red pepper flakes (optional)
Chop everything in Food processor to make it easier.
1 (10 ounce) package wonton wrappers

Dipping Sauce
1/4 cup water
1/4 cup soy sauce
2 tablespoons rice vinegar
grated ginger
touch of sesame oil
Chopped Chives

Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
Preheat vegetable oil in a large skillet over medium high heat.
Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza/dumpling to steam until the water is gone.
In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.

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