Directions

1. 
   Chili Soy Dip Method:
   
   
   
   1. Combine soy sauce, sambal, and ginger in a bowl. Reserve for later use.
   
   

2. Assembly Method:

   1. Simmer the blackberries and umeboshi until liquid begins to reduce and turns syrupy.

   2. Combine the pork, onion, umeboshi, cooked blackberries, salt and white pepper in a bowl. Mix until completely homogenous.

   3. Set up a station with the gyoza wrappers, filling and a bowl of cool water for folding the dumplings.

   4. Place 1 tablespoon of filling in the center of the gyoza wrapper, then put water around the outer edge of the wrapper.  Fold the dumpling into a semi-circle, then seal by crimping the front edge and pushing it into the back. 

   5. Heat oil over high heat in a sauté pan. When the oil is preheated, sear bottoms of the gyoza.

   6. Once the gyoza is browned and crispy add ¼ cup of water to the pan, cover and steam to cook through, about 4 minutes. 

   Optional Steamed Method - Replace steps 5 & 6 above with:

   1. Over a boiling pot of water in either a paper lined bamboo steaming basket or perforated steam pot, arrange your dumplings to have 1/4 inch gaps around them.

   2. Steam for roughly 5-7 minutes until the wrapper has turned translucent and set firm. 

3. To Serve:

   1. Place 3 wrappers on a plate with about 1 oz. of Chili Blackberry Soy Dip on the side.