½ Lb. Ground Ostrich meat
2 tsp. Garlic, minced
1 tsp. Grated Fresh Ginger
1/8 Cabbage Head, sautéed in 3 T. Canola with ginger and garlic, then chopped fine
2 T. Green Onion, chopped fine
1 tsp. Sesame oil
1 T. Sugar
1 ½ tsp. Kosher salt
Combine all the filling ingredients in a bowl and mix well by hand
Dipping Sauce
1/3 cup Soy Sauce
¼ cup Rice Wine Vinegar
1 T. Sesame Oil
1-2 T. Hot Sauce, preferably Sriracha
Wrap
20 Gyoza wrappers
2 tsp. Canola oil
Moisten the edge of the wrapper with water and place 2 tsp. filling in the center. Make a semicircle, gathering the front side of the wrapper and sealing the top by slightly overlapping as you go along in 4-5 places. Pinch the top firmly and put on tray sprayed with nonstick. Chill or freeze covered until needed.
To Fry
Heat 2 tsp. Canola oil over medium heat in a nonstick skillet. Put Gyoza in pan spaced apart by at least ½” and fry for 1-1 ½ minute until just past golden brown on bottom. Flip on its side, add ¼ cup of lightly salted water, cover and steam until water is absorbed. Take off lid and continue cooking until browned on both sides.
Serve with dipping sauce on the side
