Step 1

1 Place the bean sprouts in a large bowl and cover with cold water

Step 2

2 Discard any green seed pods that float to the surface

Step 3

3 Drain

Step 4

4 Bring a large pot of salted water to a boil over high heat

Step 5

5 Drop in the cabbage; cook for 3 minutes or until fork-tender

Step 6

6 Use a slotted spoon to transfer the cabbage to the food processor; pulse until finely chopped

Step 7

7 Empty the cabbage into a clean dish towel set into a large colander to drain

Step 8

8 Turn off the heat, but do not drain the water from the pot

Step 9

9 Add the bean sprouts to the pot; heat for 1 minute, then use a slotted spoon to transfer them to the food processor

Step 10

10 Pulse until the sprouts are reduced to pieces the size of a pea, then scrape the mixture into the towel-lined colander

Step 11

11 Add the rice vermicelli to the pot; cook for 1 minute, then use a slotted spoon to transfer to the colander

Step 12

12 Twist the towel closed; holding it over the sink, squeeze as much moisture as possible out of the mixture, then open the towel and transfer the mixture to a mixing bowl

Step 13

13 Combine the onion, ginger and garlic in the food processor

Step 14

14 Pulse until finely minced, then transfer to the bowl with the cabbage mixture

Step 15

15 Add the beef and pork, scallions

Step 16

16 Chinese chives, egg yolk, cornstarch, teaspoon of salt, the pepper, sesame oil and crushed, toasted sesame seeds

Step 17

17 Use your clean hands to mix until well blended

Step 18

18 Place a baking sheet on the middle oven rack and preheat to 250 degrees

Step 19

19 Line a separate baking sheet with a few layers of paper towels, then place a wire cooling rack on top

Step 20

20 Pour the oil into a heavy-bottomed pot or deep-fryer to a depth of 3 inches; heat to 375 degrees (over high heat)

Step 21

21 While the oil is heating, unwrap the stacked gyoza skins, then immediately cover them with a piece of plastic wrap to keep them from drying out

Step 22

22 Whisk together the egg and a little water to create an egg wash

Step 23

23 Place a generous teaspoon (about 1/4 ounce) of filling at the center of a wrapper; this is not very much filling, and it shouldn't be

Step 24

24 Too much will cause the dumplings to split open or cook through unevenly

Step 25

25 Use your fingers to paint the egg wash halfway around the edge of each gyoza, then fold over, pinching the edges together firmly

Step 26

26 Repeat to form 25 to 30 dumplings, using all of the filling

Step 27

27 Carefully add 8 to 10 dumplings to the hot oil; fry for 3 to 4 minutes, until golden brown, monitoring the oil temperature closely and adjusting the heat to make sure the dumplings fry at that constant temperature

Step 28

28 Transfer the fried dumplings to the rack to drain, then transfer to the oven to keep warm

Step 29

29 Repeat to fry all of the dumplings

Step 30

30 Serve with dipping sauce