Recipe by katheros
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!
Top Review by MeatMuffin!
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.
- 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
Directions See How It's Made
- 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.