1 tube regular pork sausage (Jimmy Dean’s is a good choice)
6 cloves garlic, finely minced
10 green onions, chopped
Black pepper, to taste
Gyoza skins, thawed (found in Asian specialty food shops)
Dipping Sauce: (All ingredients are “to taste.” Combine ingredients in a small saucepan and warm.)
Hot chili oil (this stuff is HOT, be very careful how much you use)
1. In a large bowl, combine the sausage, garlic, green onions, and black pepper; mix very well.
2. Prepare each gyoza by placing 1 teaspoon of the meat mixture in the middle of the bottom half of a gyoza skin, dampening the perimeter of the skin with water (your finger works just fine), folding the unfilled half of the skin over the filled half, and pinching the edges together.
3. In a large covered skillet, cover the bottom of the skillet with oil and heat until hot over medium heat. When hot, place a single layer of gyoza in the skillet and brown on the one side for 3 minutes. Turn over the gyozas, add ½ cup water, cover quickly (this is where the mess begins), and steam for 3 minutes. Place cooked gyoza on a nonporous plate.
4. Serve with warm dipping sauce.