Authentic Japanese Gyoza

Submitted 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!"

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 4-6

ingredients

• 1 (30 sheet) package gyoza wrapper or (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

1. Shred cabbage and cut nira (green onions) fine.
2. Combine cabbage, nira, pork, ground fresh ginger root, garlic and seasonings. Mix well by hand.
3. 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.
4. Grease skillet with vegetable oil, arrange gyoza in a single layer in the pan. Cook well over low heat.
5. When bottom of goyza become slightly brown, add 1/4 cup of water.
6. Cover, cook for a couple minutes.
7. Serve with your favorite gyoza sauce.

Reviews

[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.

 

[Cilantro in Canada]

My family really liked these. The only change I made was to use less green onion than called for. Thanks for the recipe.

 

[Marie-chan]

This is how I remember my Okasan making gyoza for me and my siblings when we were children. Very good recipe! :)