Prep 2 hrs
Cook 30 mins
This is a great recipe for Gyoza. It is a little time consuming to make, but oh so worth the effort. A gyoza press makes the job easier. It makes 100 gyoza. I make them all and freeze the others (uncooked)for another time. The dipping sauce is so tasty that you will tempted to get up in the middle of the night and stick your finger in for a little taste. MMmmmm!
- 1 lb country-style pork sausage
- 1 lb ground lean pork
- 1 tablespoon soy sauce
- 2 teaspoons chili oil
- 1 carrot, finely shredded
- 4 cloves garlic, minced
- 6 green onions, chopped
- 2 -3 tablespoons fresh ginger, grated
- 1⁄2 medium cabbage, shredded
- 1⁄2 cup beef broth
- 2 packages gyoza skins
- peanut oil
- 1⁄3 cup tahini (sesame paste)
- 1⁄3 cup rice vinegar
- 1⁄3 cup Japanese soy sauce
- 1⁄4 cup sugar or 1⁄4 cup light corn syrup
- 1 1⁄2 tablespoons sesame oil
- 1 tablespoon fresh garlic, pressed or finely chopped
- 1 tablespoon chili oil
- 1⁄2 teaspoon szechwan pepper
- 2 -3 green onions, chopped
- In a large skillet brown the pork and sausage.
- Saute this over med-high heat, adding the soy sauce and chili oil.
- When the meat is browned, add the next 4 ingredients and fry for several minutes.
- Add cabbage, cook til wilted.
- Add broth.
- Cover, let mixture steam until liquid is reduced.
- Remove mixture with slotted spoon and place in bowl to cool.
- *Brush water around the edges of gyoza wrapper.
- Place filling in gyoza.
- Seal with gyoza press or pinch together with fingers making little folds.
- Heat less than 1/4 cup peanut oil in pan.
- Addd several gyoza to pan.
- Brown gyoza on both sides.
- Carefully add 1/4 cup water to hot pan and quickly cover.
- Let steam until liquid is evaporated.
- Remove to cool.
- Makes about 100.
- These freeze well, freeze in single layer.
- *Ihave made the the filling the day before and assembled the gyoza right beore cooking.
- The whole family helps with this process.
- To make dipping sauce: Simply combine all of the ingredients in your blender or food processor.
- Blend at high speed until the sauce is smooth.
- Pour the sauce in a small serving bowl and top with a couple of drops of chili oil (if desiring a hotter sauce) and chopped green onions.
Original review Sep 7, 2003I didn't make the Gyoza becuase there was no way I could eat that many and there's not enough room in my freezer for that many. I may try to cut the recipe down to make a dozen or so and see how they come out. :) I did make the sauce and used it as a dressing on a crab and lettuce salad. I didn't use the chili oil because I can't eat hot things like that and I didn't have any szechwan pepper. (I'll have to look for it in the store.) Even without those two ingredients, the sauce was very good!! I will definitely be making it again. Thanks for the tasty recipe. Editing to say I am removing the stars since I did not make the recipe as written. The dipping sauce deserves 5 stars but since I did not make the Gyozas, I cannot fairly give the whole recipe 5 stars but it is not fair to give it 3 since the gyozas might be really good. Thanks
Very good recipe. I add rehydrated shittake mushrooms, and use a whole napa cabbage vs. half of one. I also skip the peanut oil since I am allergic to peanuts and steam the gyoza for 5-6 minutes instead. My husband and I love this recipe--the ones we freeze are usually gone within a week!
I cut the recipe to 20 and made 14 with enough leftover filling to make about 14 more tomorrow night. DH and I loved them! Other than cutting the recipe, I made it per the directions. My grocery store only carried a $9.00 bottle of tahini and when I complained that this was the ONLY tahini they had, they gave it to me for free (benefit of being a loyal customer.) We will make this again (probably tomorrow with the leftover filling.) Thank you for a wonderful recipe. We made this with Yakisoba (#82262), but found that we did not like that recipe at all. So, the appetizer won the meal all hands down!