Gyoza!!

Today I made Gyoza from scratch- Wonton wrappers and all.  If the word Gyoza isn't familiar to you, maybe you know them by their American name "Pot-stickers".  It was an event of sorts- but it's very satisfying to have the bowl of pork & cabbage filling and the rolled out wonton wrappers in front of you with little portions of filling on each one.  It feels authentic.  All of the sudden you're a fantastic cook and you're not even breaking a sweat.  Recipe Time!
Wonton Wrappers:
2 cups flour in a small bowl
1 egg
1/4 tsp salt
1/3-1/2 cup water

1. Make a well in the flour.
2. Mix the eggs & salt- pour it into the flour well.  Use a spoon or similar utensil to begin incorporation, eventually, you will need to knead with your hands.
3. Add a bit of water to help the flour incorporate. (if it gets sticky, just add a bit of flour and knead the dough till it's smooth-ish)
4. Roll it out very thin- if using a pasta roller, level 7. (dip in flour and continue if it gets sticky)
5. Lay the sheet of dough out and cut 2 1/2 inch by 2 inch squares- just approximate.

Pork Filling:
1/2 lb  Ground pork (1 cup)
1/4 tsp hot oil
1/4 tsp sesame oil
2 Tbsp minced ginger
1 chopped green onion
3/4 cup napa cabbage

1. Bring a small pot of salt water to boil.  Meanwhile, chop up & measure out the cabbage & prepare a bowl of cold water.  Once the pot boils, blanch the cabbage and transfer it to the cold bowl.
2. Combine all ingredients.

Putting it together:
1. Drop portions of filling on the wontons and they will close easily- just fold the wrapper over the filling and pinch the sides together- try not to leave too much air inside the wonton.
2. Heat 1 Tbsp oil in a frying pan over med-high heat. put gyoza in making sure they all have their own space.  Cook for 2 minutes.
3. Add 1/2 cup water to the pan & cover it for 5-7 minutes.

~Serve with white rice~