Gyoza

Salt chopped cabbage briefly, squeeze it dry, and mix with pork, chives, ginger, garlic, soy, and sesame oil.

Place filling on each wrapper, moisten the edge, and fold with tight pleats.

Sear the dumplings in oil until the bottoms turn golden.

Add a splash of water, cover, and steam until the filling cooks through.

Uncover to re-crisp the bottoms and serve with soy-vinegar dipping sauce.