Homemade Gyoza

These were homemade Gyoza.

Making these Japanese style pork and cabbage dumplings allowed me to be in the afterglow of my recent happy trip to Japan. Another advantage of Gyoza was to use our garden garlic chive before they get frost damage.

According to J's request, I boiled Gyoza instead of pan-frying, and served them with dipping sauce made with soy sauce and rice vinegar. The dumplings were smooth, warm and delicious! They made me forget to take a picture of the dish.