Prep 30 mins
Cook 10 mins
This is a gyoza recipe we got from Japan. It is the best I've had since moving back to the States. Don't be afraid to get your hands dirty!
- 1 (30 sheet) package gyoza wrapper or 1 (30 sheet) package wonton wrappers
- 2⁄3 lb ground pork
- 1⁄3 lb cabbage
- 1 bunch green onions or 1 bunch garlic chives, known in Japanese as nira
- 1 inch fresh gingerroot, ground
- 1 garlic clove
- 2 tablespoons soy sauce
- 1 tablespoon sake
- 1 tablespoon sesame seed oil
- 1 teaspoon salt
- pepper, to taste
- Shred cabbage and cut nira (green onions) fine.
- Combine cabbage, nira, pork, ground fresh ginger root, garlic and seasonings. Mix well by hand.
- Put 1 tablespoons of mixture on a gyoza wrapper. Wet the edge of wrapper with water using your finger. Pinch edges firmly and crip togther to seal.
- Grease skillet with vegetable oil, arrange gyoza in a single layer in the pan. Cook well over low heat.
- When bottom of goyza become slightly brown, add 1/4 cup of water.
- Cover, cook for a couple minutes.
- Serve with your favorite gyoza sauce.
GREAT recipe on par with mom's! Added in minced carrot and used a 50/50 mix of extra lean/80% lean pork. Making the filling the night before wrapping/cooking is a great timesaver! Don't go crazy with the oil and water - I used a large, well-seasoned cast iron pan and 1/4 c of water for each batch, and everything came out awesome.
My family really liked these. The only change I made was to use less green onion than called for. Thanks for the recipe.
This is how I remember my Okasan making gyoza for me and my siblings when we were children. Very good recipe! :)