{Homemade} Gyoza

My dad served a mission in Japan and is, therefore, super picky about any Japanese food. He swears these are the most authentic gyoza he has ever had here in the states. I'm not sure how authentic they are, but I trust my dad. Plus they're delicious.

Photo Credit to No Recipes

{Homemade} Gyoza
2 pounds ground pork
1 head napa cabbage, shredded
1 package chives {jo tai}
3 teaspoon fresh minced ginger
salt
pepper
1 teaspoon sesame oil
1/4 cup soy sauce
gyoza skins

Mix pork-soy sauce in a large bowl. Place about 1/2 tablespoon meat mixture in each gyoza skin. Wet the edges of the skin and pinch it together to seal.
Fry until bottom of gyoza is brown, add water, then boil for 8-12 minutes.

Recipe Source: Brother Eyre