Gyoza Dogs

Add all of the ingredients except the milk (or water) to a large bowl and whisk together to combine well.

Add about half of the milk (or water) and begin mixing. You can start with a spatula or spoon but you'll need to switch to your hands when the liquid is absorbed.

Knead the dough and keep adding liquid a little at a time until you achieve a dough that is very sticky but not overly wet. Mine worked great and was sticky enough that I would get some left on my hands when I would touch it but not very much. You should knead it for at least 3 minutes and adjust with water or flour to get a sticky but not too sticky dough.

Add the dough ball to a ziploc or wrap it in plastic wrap and put it in the fridge for at least 20 minutes. You're not really looking for it to rise. Make the gyoza filling while you wait for the dough to be ready.

Mix all of the ingredients except the cabbage and half of the oil in a large bowl. Mix well until the mixture is smooth and well combined.

Divide the mixture into 6 equal parts. Roll each part out into a hot dog shape.

Heat the remaining sesame oil (or you can use avocado or olive) over medium heat in a frying pan.

Add the meat to the pan and cook for about 3 minutes on each side or until they are cooked through.

When the dough is ready, divide it into 6 equal parts.

Using some flour to keep things from sticking too much, press the dough pieces out on a flat surface with your fingers. You can use a rolling pin if you want but I didn't find it to be necessary. You want to make an oval shape a littler longer than the hot dog length you formed.

Now fill each dough with a piece of the meat and some cabbage.

Fold in the ends over the meat first (like you would a burrito). Then bring the sides up and pinch them together. The dough should pinch together easily and be easy to form how you want. You can then make designs at the seam or leave it smooth like a burrito.

Now, to steam the gyoza dogs, put a few inches of water in the bottom of a pot fitted with a steamer basked and bring the water to a boil.

When the water is boiling, add the gyoza dogs, cover, and steam for 20 minutes.