In the Kitchen: Chicken gyoza /dumplings {recipe}

• 4 cups, loosely packed, minced Napa cabbage (use the frilly leafy half of the cabbage)
• 1/4 cup grated carrot (~1/3 carrot)
• 1/2 teaspoon table salt
• 8 ounces ground chicken
• 2/3 tablespoon freshly grated ginger (with a Microplane grater)
• 1 tablespoon green onion (green part only), minced
• 3 cloves freshly grated garlic (with a Microplane grater)
• 2 1/2 teaspoons soy sauce (or miso paste)
• 1 1/2 teaspoon oyster sauce
• 1 1/2 teaspoon sesame oil
• 1 teaspoon mirin
• 1/2 teaspoon chili pepper (optional)
• 40 dumpling wrappers
• 1/2 cup plus 1/3 cup of water for cooking

1. Rinse and then mince cabbage.  Put in table salt to draw water out for cabbage and leave for 10 minutes.

2. Grate garlic and ginger into a large bowl.  Chop green onions and put it into the same bowl.

3. Wring water out of cabbage by squeezing it in a cheese cloth or by hand. Put cabbage into large bowl with garlic, ginger, green onions and all remaining seasoning ingredients.  Mix well.

4. Insert roughly 1 – 2 teaspoons of meat into your dumpling wrappers, depending on the size of the dumplings.

5. Dip your finger into the water and put it on the edge of the dumpling wrapper in the top half of the semi-circle and pleat to close.  Pleat one side and then the other side.

6. Put one tablespoon of oil into a skillet and warm oil over medium heat.  When oil is hot, place dumplings in a concentric circle (edges facing the center) into the oil.  Cook for about 2-3 minutes until bottom of dumpling is golden brown to brown.

7. Place cover partially over the skillet from front to back.  Pour in water into the skillet through the small gap in the back and place cover fully over the dumplings.

8. Cook covered dumplings for about 5 minutes until water dissipates and dumpling skin is almost translucent.

9. Serve with a simple dipping sauce of soy sauce and vinegar and enjoy!