Delightful Japanese Pork and Leek Gyoza

Name: Delightful Japanese Pork and Leek Gyoza
Total time: 50
Yield: 6
Ingredients: 2 tablespoons soy sauce; 1 tablespoon rice wine vinegar; 1 teaspoon sesame oil; ½ teaspoon chili-garlic sauce; 2 cups ground pork; ½ cup finely chopped leeks, white and light green parts only; 2 medium mushrooms, finely chopped; 2 cloves garlic, chopped; 1 tablespoon Japanese rice wine; 1 tablespoon soy sauce; 1 teaspoon grated fresh ginger; 1 teaspoon sesame oil; ¼ teaspoon salt; ¼ teaspoon ground black pepper; 2 (16 ounce) packages dumpling wrappers; 4 tablespoons vegetable oil for frying

Recipe by Aroma and Essence from allrecipes.com

Dinner,Appetizer 50 Mins.

Ingredients

6 servings

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2 tablespoons soy sauce
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1 tablespoon rice wine vinegar
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1 teaspoon sesame oil
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½ teaspoon chili-garlic sauce
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2 cups ground pork
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½ cup finely chopped leeks, white and light green parts only
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2 medium mushrooms, finely chopped
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2 cloves garlic, chopped

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1 tablespoon Japanese rice wine
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1 tablespoon soy sauce
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1 teaspoon grated fresh ginger
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1 teaspoon sesame oil
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¼ teaspoon salt
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¼ teaspoon ground black pepper
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2 (16 ounce) packages dumpling wrappers
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4 tablespoons vegetable oil for frying

Instructions

Combine soy sauce, rice vinegar, sesame oil, and chili sauce in a small mixing bowl for dipping sauce. Set aside.
Combine pork, leeks, mushrooms, garlic, rice wine, soy sauce, ginger, sesame oil, salt, and pepper in a large bowl. Mix well to form a uniform mixture.
Take one round dumpling wrapper and put 2 tablespoons of the pork mixture on 1/2 of the wrapper. Leave approximately 1/8 inch space from the end of the dumpling. Using a brush or your finger, apply a thin coat of water all along the open space. Fold the wrapper over and push down, so the two sides get "glued" together and form a half moon. Use a fork to pinch down on the edges of the half moon to seal. Repeat to make remaining dumplings.
Heat 1 tablespoon of oil in a large nonstick pan over medium heat. Place the dumplings into the pan in one layer; do not overcrowd. Cook the dumplings for 3 to 4 minutes.
Without flipping the dumplings, pour about 4 tablespoons of water into the pan and cover immediately. Allow the dumplings to steam until the water has evaporated and the meat inside has cooked, 3 to 4 minutes.
Remove the lid and pour remaining tablespoon of oil into the pan and let the dumplings crisp up from the bottom; do not flip-gyoza should only be crisp on one side and steamed on the other. Place the dumplings browned-side up on a plate. Repeat with remaining dumplings and more oil as necessary. Serve with the dipping sauce.