Easy Gyoza Dumplings and Leafy Vegetable

Gyoza are plump, Japanese dumplings typically filled with a mixture of ground pork, cabbage, chives, ginger and garlic. They originated as a spin-off of Chinese jiaozi, but they differ in many ways, particularly in how they are wrapped: Gyoza have very thin wrappers sealed with signature pleats, while Chinese jiaozi have thick wrappers that vary in how they are sealed. Either one is delicious. Thanks to the Asian supermarkets, the frozen variety is now in plentiful supply. If you can make your own, even better!

Using frozen Gyoza

and a variety of other prepared ingredients, this is a quick and easy dish to prepare. The other ingredients are

1 bunch of Yu Choy Sum (a Chinese leafy green vegetable)

8-10 frozen Gyoza
1 tsp minced garlic
1 teaspoon minced ginger
salt and pepper to taste
1/2 tsp sugar
Directions
1. Wash and cut the Yu Choy into pieces. Season with the garlic, ginger, sugar, salt and pepper.
2. Pan fry the Gyoza according to the "Traditional" instructions on the package. I use a large non-stick wok.  Heat 1-2 tablespoons of any oil in the pan over medium heat. Add the gyoza, flat-side down, and cook until browned on the bottoms, 2 to 3 minutes. Have the wok lid in one hand and then add about 2 tablespoons water (be careful at this point as the water and hot oil causes splashing so as soon as the water is added, cover the wok immediately and turn the heat down to let the dumplings simmer). This is the stage of steam frying. I use a thermometer and cook until the internal temperature of the Gyoza is above 164 degrees F. Remove the lid of the wok and let any additional water dry up leaving only the oil at the bottom of the wok.  Remove the Gyoza and put in a serving plate.
3.  Stir fry the Yu Choy in the oil remaining in the wok. A little sweet Japanese Mirin style seasoning wine may be added at this stage. Cover and let steam until tender.
4. Plate the Yu Choy beside the Gyoza and pour a little of any dumpling sauce of your choosing over the dumplings and vegetables. I like to use Japanese Chili Ponzu soy sauce. I also add a squirt or two of Sriracha. Eat and enjoy!