Prep 30 mins
Cook 20 mins
This is a really easy and popular recipe in our house. I wish I could show you the "accordian pleats" but if your not sure, a fork's tines around the edge would do! Chicken or ham will work in this too.
- 24 gyoza skins
- 1⁄4 lb ground pork
- 4 cabbage leaves
- 4 green onions
- 1 clove garlic
- 1 inch fresh gingerroot
- 1 pinch salt
- 1 pinch pepper
- 1 dash soy sauce
- 1 tablespoon soy sauce
- Rinse cabbage leaves and onions, pat dry and mince finely.
- Grate ginger root and press or mince the garlic.
- Combine all with the ground pork, add the salt, pepper and soy sauce and mix well by hand.
- Place 1 teaspoon of the mixture in the middle of each wrapper.
- Dampen one edge of the wrapper, fold over and form the edge into accordian pleats.
- spread the dumplings out on a good-sized, lightly oiled pan and saute on medium until nicely browned.
- Add enough water to cover just the bottom of the gyoza dumplings.
- Cover pan and steam till the water cooks off.
- Eat the dumpling whilst they are hot with Vinegar Soy sauce if you wish.
- *VinegarSoy Sauce; equal parts of soy sauce and rice wine vinegar, and a few drops of rayu (chinese style red chilli pepper oil).
What a coincidence!!! these just posted, and I made them last night! WOO HOO!! I have to give you 2 HUGE thumbs up for these.. they were soooo yummy :-) I forgot to add the ginger LOL.. but they were still excellent! Thank you sooooooooooooo much for this recipe. I have a million of them frozen in the freezer haha. :-) Cant wait to try more of your recipes!
Made these the other night on a whim, and they were SOO good. I didn't have any Gyoza skins, so i used the Wonton wrappers I had, They looked like little triangles, but they were still really good. I'm definetly making these again!!
Mmmmmm....we loved these. I made this the other night and DS couldn't get enough of them. I plan on making them again, only doubling the recipe. Thank you so much for sharing this simple recipe that I will be making multiple times.