Gyoza With Soy Vinegar Sauce - cooking recipe

Ingredients

None None FOR THE SOY VINEGAR SAUCE
1/2 cup light soy sauce
1/4 cup red vinegar
2 tbsp white vinegar
2 tbsp sweet chili sauce
None None FOR THE GYOZA
10 oz ground pork
2 tbsp kecap manis (sweet thick soy sauce)
1 tsp sugar
1 tbsp sake
1 None egg, lightly beaten
2 tsp sesame oil
3 cups finely shredded Chinese cabbage
4 None green onions, thinly sliced
40 None gyoza wrappers
1 tbsp vegetable oil

Preparation

For the soy vinegar sauce, combine all the ingredients in a small bowl.
For the gyoza, combine pork, kecap manis, sugar, sake, egg, sesame oil, cabbage and onion in large bowl; refrigerate 1 hour.
Place one heaping teaspoon of the pork mixture in center of one wrapper; brush one edge of wrapper with a little water. Pleat the damp side of wrapper only; pinch both sides together to seal. Repeat with remaining pork mixture and wrappers.
Cover bottom of large skillet with water and bring to a boil. Add dumplings, in batches. Reduce heat to low; simmer, covered for 3 mins. Using slotted spoon, remove dumplings from pan. Drain pan, drying thoroughly.
Heat vegetable oil in same pan on medium heat. Cook dumplings, in batches, until golden brown on unpleated and bottom sides only.
Serve hot with soy vinegar sauce.