DIPPING SAUCE:

1/2 c. soy sauce
1 tbsp. water
2 tsp. sugar
2 tbsp. rice vinegar
1 green onion, minced
1 clove garlic, minced
1/2 tsp. sesame oil
1 tsp. sesame seeds
Hot pepper sauce to taste

PORK & CABBAGE FILLING:

1 c. green cabbage, minced
1 tsp. salt
1 lb. pork, ground
3 tbsp. sake'
3 tbsp. soy sauce
1 clove garlic, minced
1 tsp. fresh ginger root, minced
2 green onions, minced
1 tsp. cornstarch
1/4 tsp. sesame oil
2 to 3 dashes pepper
1/2 tsp. sugar
1 (10 oz.) pkg. round gyoza skins
1 tbsp. cornstarch
1 tbsp. water
1/4 c. oil
1/2 c. chicken stock or water

Prepare dipping sauce. Set aside. Make pork and cabbage filling. Place cabbage and salt in bowl. Let stand 1 hour and rinse. Combine with rest of filling ingredients. Place 1 teaspoon of filling in center of gyoza skin. Fold in half, In a small bowl, blend cornstarch and water. Seal edges of gyoza with cornstarch mixture. Press bottoms of gyoza to flatten slightly. Cover in large non-stick skillet, heat 2 tablespoons oil over medium-high heat. Place 1/2 of dumplings in hot oil. Fry 2 to 3 minutes. Add 1/2 cup chicken stock or water. Cover skillet. Steam 2 to 3 minutes. Remove cover, allow water to evaporate. Fry a few seconds longer to crisp. Wipe skillet and repeat with remaining dumplings. Serve with dipping sauce.