Gyoza aka potstickers

Another Asian dish. I combined this with the meal of Yakisoba last week. Here's how to make it. You can buy these wraps in the produce section right by the yakisoba noodles. Walmart does carry these, FYI.
Here is when you get to smoosh raw meat...a favorite ;)

Then fill the wrappers and fold.

The folding can be a lot of work, this recipe makes 60 gyoza. I don't go through that much work for one meal, so I freeze nearly all of them. My family eats between 8-12 with our meal, therefore I freeze them on a cookie sheet overnight, then the next morning throw them into a freezer bag and pull them out all month long as a light lunch or to add with a meal for dinner.

The finished product:

This is Tia Chapman's recipe from recipe swap. If Dallin makes it he makes his Japanese mission ones, but I like this one because there is no ginger.

One packet of gyoza skins

Mix Well:

1/2 head cabbage finely chopped (use food processer)

1 pound ground pork (you can use whatever meat you like best)

2 bunches green onions

2 shakes salt

10 shakes garlic powder

1 1/2 tsp sesame oil

1 TBSP soy sauce

Put a spoonful into each skin and fold together.

Heat 2 Tbsp oil in frying pan, brown gyoza on both sides. Add 1/4 cup water and cover. Cook on medium heat about 5 minutes or until insides are completely cooked

Sauce:

1 cup water

1/4 cup soy sauce

3 Tbsp sugar

Heat in pan to dissolve sugar.