Asian - Japanese, Chinese, Korean, Vegetarian (or easy fix)
Recipe:
For the gyoza:
1 lb. ground pork
1/2 head cabbage
1 onion
salt & pepper
1 package wonton wrappers
2 eggs
Finely chop the cabbage and onions. Mix with the pork, salt & pepper, one egg and one yolk. Put the white in a small bowl.
Work on a cookie sheet: Lay out wonton wrapper and place 2-3 t. filling in the center. Moisten half the edge with egg white (2 sides if using square wrappers). Fold the wrapper in half and seal. Try to force as much air out as possible from around the filling.
Cook or freeze on the cookie sheet and place in ziploc bag.
To cook gyoza: Put water in a non-stick skillet to just cover the bottom. Add 1-2 T. oil to the water. Lay gyoza flat in the skillet... they shouldn't overlap very much. Cover and steam over medium heat, checking and loosening them every so often. After about 5 minutes (??), take off the lid and let any remaining water cook off. Now brown the gyoza on both sides (still working to keep them loose from the pan). Remove to bowl or plate.
Gyoza Soup
water
chicken bouillon
soy sauce
green onions
shiitake mushrooms, if you can find them
bok choy or napa cabbage
3-5 gyoza per person
shichimi (Japanese 7-spice) for serving
Fill each serving bowl with water (as much as you want broth) and pour into a saucepan. This is my way of making just enough soup stock. Put water over heat and add chicken bouillon to make roughly 3/4 strength broth, then add a bit of soy sauce (maybe 2 t. per bowl) to make a mildly flavorful broth. Clean mushrooms (1-2 per person), remove stems and cut into large slices; add to broth. Clean choy (2-3 large leaves per person) and separate stem from leaf, slice stem into 1/4 - 1/2" pieces and add to broth. Roughly chop the rest of the leaves. Slice green onions (1 per person). Add white part now if you want it fully cooked. Cover broth and begin cooking gyoza. When gyoza are almost done, add the bok choy leaves and green onions to the broth... just long enough so they wilt.
To construct soup: Put gyoza in the bottoms of large bowls and cover with broth. Let each person season to taste with the shichimi.