Goolsby’s Sausage Gyoza

Wash the cabbage leaves, then finely shred them–you’ll need 1 ½ cups. Place it in a heatproof bowl and cover it with boiling water. Let it soften for 5 minutes, then drain well, pressing out the water, and set aside.

Put the Goolsby’s Sausage, ginger, garlic, green onion, sesame oil, soy sauce, sugar, pepper, and salt in a separate bowl and thoroughly mix together. Add the cooled cabbage and mix to distribute everything well.

Prepare a small dish of water, the sausage mixture, a teaspoon, the gyoza wrappers, and a clean plate on your workspace.

Take one wrapper on the palm of your non-dominant hand. Use your finger to run a little water around the entire edge.

Place 2-3 teaspoons of sausage mixture in the center, and fold it in half, bringing the edges almost together, so it looks like a little taco shape.

Press the bottom corner on one side together with the thumb and forefinger of your dominant hand and press together firmly.

Now use the index fingertip (inside) and thumb (outside) of your non-dominant hand to fold a small pleat over the thumb that is holding the seal closed. Now move that thumb on top of the pleat.

Repeat to make 6-7 small pleats on one side while the other side remains flat. This will cause it to bend into a small crescent with a pleated top edge.

In a non-stick fry pan (that has a fitting lid)–heat the oil over medium-high. Place the dumplings in, pleated edge pointing up, and fry until the bottoms just start to take on some color.