Vegetable Gyozas

Instructions

1. 1
   In a bowl, combine the minced cabbage, carrot, green onions, garlic, and ginger. Season with one teaspoon of sesame oil and one teaspoon of soy sauce.
2. 2
   Hold a gyoza wrapper flat in your hand and place a single teaspoon of the vegetable filling into the center.
3. 3
   Lightly wet the outer edge of the wrapper with water using your finger.
4. 4
   Fold the wrapper over the filling and create small, overlapping pleats along one side only, pressing firmly to seal into a flat-bottomed crescent shape.
5. 5
   Heat the remaining sesame oil in a non-stick skillet over medium-high heat.
6. 6
   Place the dumplings flat-side down into the hot oil. Fry undisturbed for 2-3 minutes until the bottoms are deeply golden and crispy, just like the image.
7. 7
   Carefully pour the water directly into the pan and cover immediately with a tight-fitting lid to trap the steam.
8. 8
   Reduce the heat to medium and let steam for about 5 minutes, or until the water has fully evaporated and the wrappers look translucent.
9. 9
   Remove the lid and cook for an additional minute to allow the bottoms to crisp up beautifully again.
10. 10
    Plate the hot gyozas on a dark rectangular dish alongside a pile of finely shredded raw cabbage hreads, and serve with a small side bowl of soy sauce mixed with rice vinegar.