Gyoza (Japanese Potstickers)

Ingredients

• 1/2 pound ground pork
• 1/2 head napa cabbage, shredded
• green onions, thinly slice d
• large egg
• (2 inch) piece fresh ginger, grated
• small clove garlic, minced
• tablespoon soy sauce
• teaspoon sriracha sauce, or more to taste
• 1/4 teaspoon sesame oil
• gyoza wrappers, or as needed
• tablespoon vegetable oil, or as needed
• cup water, divided
• tablespoon ssoy sauce
• tablespoon sseasoned rice vinegar
• 1/2 teaspoon ssesame oil
• dash Sriracha sauce, or to taste

Instructions

1. Prepare the potstickers: Combine ground pork, napa cabbage, green onions, egg, ginger, garlic, soy sauce, Sriracha, and sesame oil in a bowl.
2. Arrange gyoza wrappers on a flat work surface. Place 1 teaspoon of pork mixture in the middle of each wrapper. Wet edges with your finger or a brush. Fold up sides to form a semicircle; pinch edges to seal.
3. Heat oil in a heavy skillet over medium high heat. Add 12 to 15 gyoza to the skillet. Cook until golden brown on the bottom, about 2 minutes. Pour in 1/2 cup water; cover and cook until water is absorbed, 5 to 7 minutes. Transfer gyoza to a plate. Repeat with remaining gyoza.
4. Make the dipping sauce: Mix soy sauce, rice vinegar, sesame oil, and Sriracha together. Serve dipping side alongside gyoza.