My favourite appetizer when the husband and I go to Japanese restaurants is Gyoza. These tasty little treats are stuffed with pork and fried then steamed, then dipped in a tasty sauce for eating.
Oil and then preheat your grill to high.
Rub the pork with Bone Dust and then sear it on all sides, but do not cook through.
Using a food grinder or processor, shred the pork until fine.
In a large bowl combine the pork, with the green onions, garlic, ginger, and soy sauce. Mix this well.
Prepare your work surface with a small dish of warm water. Spoon about 1 tbsp. of the pork mixture onto the top half of the wrapper in half. Using wet fingers, pinch the gyoza around the edges to seal it closed and form that lovely crimped look.
Heat oil in a nonstick skillet and brown the gyoza, when you’re happy with their colour, add the water and steam them until the water is gone. Do not crowd the gyoza in the skillet, so if you’re doing more than one batch, divide the water you’re using.
Serve hot with a great dipping sauce, like soy and rice wine vinegar with a bit of brown sugar, or try my Dry Garlic Sauce.