pan fried pork gyoza

1 lb ground pork
1 T sesame oil
2 egg whites
2 T low sodium soy sauce
1 inch ginger, grated (hint: store ginger root in freezer in ziploc bag to use as needed--it grates wonderfully with a microplane this way)
freshly ground pepper
2 T each finely minced scallion, garlic, and basil
optional: 1 T red chile flakes or shichimi powder
--Place all ingredients in a large bowl and incorporate thoroughly

1 package gyoza or wonton wrappers
small bowl water for wetting fingers
--Line a large rimmed baking sheet with waxed paper.  Hold 1 wrapper in one hand.  Using a small spoon (teaspoon), scoop a small portion of the pork mixture into the center of the wrapper.  Wet the edges of the wrapper with water using fingertip.  If using gyoza wrappers (round), fold the wrapper like a taco but don't seal yet.  Make pleats along the edge decoratively, pressing to seal.  This takes a little practice, but makes for an attractive dish.  If using wonton wrappers (square), wet the edges and fold into a triangle.  Place gyoza on waxed paper to rest while completing the other dumplings.  If sidetracked for a long time, cover them with a damp tea towel. (Be sure not to fill the dumplings too full or it will be very hard to get a good seal and the filling may leak out.)

canola and/or sesame oil
water/dry sherry
--Preheat oven to 325F.  Place rack in large rimmed baking sheet.  In large (12") nonstick saute pan heat about 1-2 t oil over med-high heat until shimmering.  Add some of the gyoza, but do not crowd (10-12).  Press down gently to make a flat bottom.  Don't move them around for at least 3 minutes.  The bottoms should start to brown and crisp.  Add 3 T water or combination sherry/water and cover pan with foil to allow gyoza to steam.  Cook approx. 7 minutes to cook thoroughly.  Transfer gyoza to baking sheet and place this in oven to keep warm.  Add a little more oil and continue to cook all the gyoza.  If you want some really crispy fried dumplings, add more oil (be careful of splattering!) and fry both sides.  Add less water to steam to keep them crispy.

1/2 c low sodium soy sauce
1/4 c rice wine vinegar
1-2 T mirin or dry sherry (to taste)
1 t sugar

--Mix all together in bowl for dipping sauce.  Add sliced green onions, if desired.  Serve with hot rice.