by Colin Jones


  • One pound ground pork
  • 8-10 large Napa cabbage leaves
  • 5-6 green onions or 1 bunch cilantro
  • 6-8 clumps rehydrated Wood Ear fungus
  • 2 heads of garlic
  • One large ginger root
  • 1 tbsp salt
  • 1/2 tbsp corn starch (or other starch)
  • Gyoza wrappers

Dice everything finely and combine in large mixing bowl. Add salt, corn or other starch, mix well and let sit minimum one hour in fridge. Wrap into gyoza (not wonton!) wrappers making sure they don't touch each other.

Boil half a large pot of water and drop dumplings in, let it come to boil and pour in 1 cup cold water, let come to boil again and add 1 more cup water, when it comes to boil again, they are done.

Carefully remove and put on plate. Mix together soy sauce, sesame oil, Chinese style dark vinegar (white will do in a pinch), chopped garlic clove, chili sauce if desired, I prefer Lao Gan Ma spicy chili crisp.