My students made these amazing gyoza. They are also known as pot stickers and really are just as easy to make as they are to buy!

Ingredients

1 cup shredded napa cabbage
1/4 tsp salt
4.5 oz ground pork or chicken
1/2 Tbsp fresh ginger
1 Tbsp green onion minced
1 Tbsp Red miso paste
1/2 tsp sesame oil
1/2 tsp chili flakes
Pinch sugar
20ish wonton/dumpling wrappers

Cooking dumplings

1 Tbsp sesame oil
1/2 cup water

Dipping sauce

3 Tbsp soy sauce
3/4 tsp rice vinegar

Directions

1. Toss the minced cabbage with the salt in a large bowl and let it sit for 10 minutes. Using both hands, squeeze the cabbage firmly to drain the excess water (this will prevent your dumplings from becoming mushy).
2. Transfer the cabbage to a deep bowl. Add the remaining ingredients. Mix everything together with your hands until everything is evenly distributed.
3. Have a small bowl of cold water ready. Lay a dumpling wrapper on a dry surface and place a heaping teaspoon of the meat mixture in the center of the wrapper. With a wet fingertip, trace a line along half of the edge of the round wrapper.
4. Fold the wrapper over to enclose the filling, and pinch the wrapper in the center to seal the edges together at the spot. Please the top of the wrapper from the middle out, pressing it to the flat edge at the back. On a tray, set aside with the pleated-wrapper edge up. Repeat to make 20 dumplings in all.

5. In a large skillet with a tight fitting lid, heat 1/2 Tbsp of the sesame oil over medium-high heat. Carefully place as many of the dumplings that can fit without touching in the skillet with the pleated-wrapper edge up. Cooke the dumplings for 3 minutes, or until nicely browned on the bottom. Check the progress by lifting 1-2 dumplings by their pleated edge.
6. Once the bottoms are nicely browned, carefully pour in ? cup of water. When the hissing and splattering die down, drizzle in 1/2 Tbsp of sesame oil around the edge of the skillet. Place the lid on the skillet to trap in the moisture and then quickly lower the heat to keep the liquid at a simmer.
7. Check the dumplings after 2 minutes. When the wrappers appear slightly translucent and the meat feels firm when pressed lightly with a spoon, remove the lid and raise the heat slightly. Continue to cook until all the water has evaporated and only the oil remains (about 2 minutes).
8. Once you hear a sizzling sound, shake the skillet. The dumplings should slide about. If they seem to stick to the skillet, move the skillet away from the stove and replace the lid for a moment. Remove the dumplings from the skillet with a broad flexible spatula.
9. Cook the remaining dumplings the same way. Serve the dumplings hot with the dipping sauce.
10. Dipping sauce: While the dumplings are cooking, make the dipping sauce by mixing the soy sauce and rice vinegar together in a small bowl.