Pork Gyoza

Combine the pork, mustard, soy sauce, and vegetables with clean hands. Knead the pork against the glass bowl to work the proteins for a mushier consistency.

Get out your dumpling skins, and cover them with a damp tea-towel or paper towel to prevent them from drying out.

Place about ½–1 tsp filling in the center of each dumpling wrapper.

Dampen the edge of half the dumpling wrapper. Fold the wrapper in half, enclosing the filling, so the wet and dry edges meet. Crimp the edges to ensure a tight seal.

Either proceed directly to the cooking stage, or freeze the dumplings and store frozen for up to six months.

Heat a heavy frying pan (not non-stick) over medium to medium-high heat.

Brush the pan lightly with vegetable oil. Add 8–10 dumplings, making sure not to crowd the pan.

Let these dumplings cook without touching them for at least 2 minutes. They will sizzle and pop, but do not touch them until they have stuck to the pan (usually about 2 minutes).

When they have browned on the bottom (watch the edges near where the dumpling touches the pan) check for sticking.

When the dumplings have stuck to the pan, pour about ⅓ cup of stock, broth, or water into the pan to a depth of about ⅛–¼ inch. Cover with a tight lid.

Cook until all the liquid has been converted to steam (about 2 minutes). This is one of the more difficult parts of this process. You may have to adjust the amount of liquid used based on the liquid and your pan)

Carefully remove the dumplings from the pan. Serve while hot with dipping sauces.