Gyoza Dumplings

• 1 lbground pork
• 40 sheetsgyoza wrappers
• 2 cupsnapa cabbage, minced
• 3 stalksscallions
• 1 tbspsesame oil

Instructions

1. 1

   Pat the ground pork completely dry — moisture is the enemy of crisp.

2. 2

   Dredge in gyoza wrappers then napa cabbage, pressing so the coating grips.

3. 3

   Heat 2 inches of oil to 350°F and fry in small batches so the temperature holds.

4. 4

   Fry until deep golden and cooked through, then drain on a rack — never paper towels.

5. 5

   Season with salt the second it leaves the oil and serve Gyoza Dumplings hot.