1 lb. ground pork
1 whole scallion
2 cups cabbage, finely chopped
2 tbl. ginger, finely chopped
3 tbl. soy sauce
2 eggs, beaten
3 pkgs. gyoza skins or shoa-mai wrappers (round)
Mix all ingredients well. Beat egg and have small pastry brush handy. Insert meat in wrapper and flute edges left to right. Put on tray and steam 20 minutes or pan fry. Without turning till light brown, add 1/3 cup water under high heat. Cover, cook 8 minutes. Then serve with: vinegar, soy and chili oil for use as a dip.