Gyoza (Pot Stickers)

QJ and I love pot stickers. Thing is, it costs a bomb to eat them outside, plus, the portion's quite sad for teh amount of money we pay. Decided to try doing it myself since the ingredients are not hard to find.

Recipe taken from the net and modified by me. Forgot to take note of the site...again. Opps! :P

INGREDIENTS:

* 1/2 pound ground pork (1 cup)
* 3/4 cup shredded cabbage (original recipe uses Napa Cabbages)
* 1 green onion, diced
* 2 teaspoons minced ginger
* 1 tablespoon soy sauce
* 1/4 teaspoon hot chili oil, or to taste (optional)
* 1/4 teaspoon sesame oil
* 2 tablespoons vegetable oil for frying, or as needed
* 30 gyoza wrappers, or as needed (Available from Tesco, Malaysia)

PREPARATION:
Bring a pot of salted water to a boil. Blanch the shredded cabbage until it is tender but still crisp. Plunge into ice cold water, remove, and drain thoroughly.

In a medium bowl, combine the ground pork, cooked cabbage, green onion, minced ginger, egg, soy sauce, chili oil and sesame oil.

Wrap in gyoza wrappers. Pan fry until browned. Serve with vinegar and sliced ginger.

**Note:
i. I didn't exactly accurately measure the amount of ingredients...just roughly measure.
ii. The actual recipe did ask to put in an egg the first time I did with egg, I find the mixture too watery...but from the following attempts, the Gyoza tasted nice enought without egg.
iii. This is, of course, not halal. However, I should think the pork is replaceable with chicken...hee :D...won't taste the same tho.
iv. I lost the link to the site that learnt how to wrap the Gyoza...but you can just simply put the filling in the middle of the wrapper, put water at the edges of the wrapper and fold the wrapper in half, then stick them together. If you'd prefer a more fancier pattern, google it :D You may just find sumthing...hee~
v. Don't make this too long before you fry it. The skin gets kinda sticky after being exposed to the air for awhile so you'll end up with one big lump of mess.