Gyozas.
This is the lesser know Japanese version of the Chinese Pot-stickers. If you have ever been to an American Chinese carry out and had those pot-stickers, ever wonder why they all taste the same from one side of the country to the other? Kinda like all the egg rolls seem to be the same?
Anyways, boil water, add it to all purpose flour (note: I need to try it sometime with bread flour). Using a wooden spoon, mix well into a ball. Once cool enough to mix by hand, do so until you get a smooth elastic ball. Cover and put in the fridge for an hour.
For the mixture.
Fatty pork should, ran through the fine die on a meat grinder. Add ginger, black pepper, a little sesame oil, finely chopped onion, cabbage, for the basic. I will add a little cumin, hot chili oil or diced hot peppers. Let this mix sit for an hour or over night.
Roll out the dough into a thin sheet. Use something to cut out rounds. I use a high-ball glass. It fits the dumpling press. I use a dumpling press. Goes faster. Add just enough of the pork mix to fit in the middle of the round, and press shut. Use too much mix, and the dough will not seal around the edges. Put onto parchment paper, and crank out as many as you can till you are out of the pork mix. Put them in the fridge for 30 minutes.
In a heavy cast iron pan, add veggie oil enough to coat the bottom. Over med-high heat, heat the oil till it simmers. Add the dumplings to the pan, but dont crowd them. Add enough water to come half way up the sides of the dumplings. Then cover and turn up the heat to high for about 5 to 6 minutes. This process will cook the meat safely. Remove the cover and turn down to medium heat. When most of the water has boiled off, remove the dumplings. They should be well browned on the bottom side. Add a little more oil, and the next batch of dumplings. Repeat.
For sauce, mix soy sauce, a little hot mustard, and chives or green onion with a few drops of sesame oil. For a variation, add ponzu, and sake.