This past Sunday my step daughter had her First Communion Ceremony. And as with any right of passage, there was food. Fruit and veggie trays, cheese, pate and crackers, sushi, deli meats, taco dip, cake and the list goes on. Here is a recipe for Japanese Gyoza dumplings that we served with some fresh sushi.


Gyoza Dumplings
This super easy recipe is a variation of one I watched Anna Olson make only the day before. So simple my step daughter made most of this herself.

1 small savory cabbage chopped finely
1 lb ground pork
1/4 cup soy sauce
2 1/2  TBSP both grated fresh garlic and ginger
Fresh black pepper
Won ton wrappers

Combine all ingredients (except the wrappers) into a large bowl. Mix together using your hands. 

Put roughly 1 TBSP of mixture in each wrapper. Wet 2 edges and press wrapper together to form a triangle. Make sure you shape the dumpling so that it can stand up on its own.

Place finished dumpling onto a cookie sheet in individual rows. Freeze. Once frozen you can put the dumplings into a container or freezer bag, this way they will not clump together.

Cook from frozen. Heat 1 TBSP cooking oil in a pan over medium heat and add frozen dumplings. Brown the bottoms of the dumplings for 1-2 minutes. Add enough water to cover the dumplings 1/2 way and allow to boil away, about 7 minutes. Serve warm.