Gyoza AKA Potstickers from Michelle
½ lb. of ground pork makes about 50 gyoza and the skins usually come in packages of 50, so you can base your amounts off of that.
1 lb. ground pork
An equal amount of finely shredded cabbage to the pork
2 cloves of garlic
An equal amount of freshly grated ginger to the garlic
4 green onions, chopped
Lots of fresh ground black pepper
Gyoza skins (or small wonton skins)
Mix all the ingredients. Place about small amount (1-2 teaspoons) on each skin. Wet one half of edges with water and seal the other half to it. Once they are all assembled, cook them in batches by heating a little oil in a frying pan and frying on each side. Then put a little bit of water in the lid of the pan, pour it into the pan and cover it to steam them for a couple of minutes. Serve with Ponzu (bottled citrus soy sauce -- on Asian aisle) and chili oil.