Pork Dumplings (gyoza)

evelyn/athens's Note:

Delicious little gyoza or pot stickers to munch on while watching the game or a good movie.

• Total Time: 37 mins
• Prep Time: 25 mins
• Cook Time: 12 mins

Ingredients:

Yield: 30 (approx ...

• 8 ounces ground pork (or any other meat/fish filling)
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 2 tablespoons finely chopped green onions
• 1 cup of finely chopped napa cabbage
• ¼ cup water chestnut , chopped
• 2 tablespoons soy sauce
• 2 teaspoons cornstarch
• 1 tablespoon olive oil
• 1 package wonton wrappers or 1 package gyoza skins
• 1 egg white
• 3 tablespoons peanut oil

Dipping Sauce

• 1 teaspoon sesame oil
• 3 tablespoons soy sauce
• 1 tablespoon toasted sesame seeds

Directions:

1. Cook cabbage for 1-2 minutes in enough water to cover the bottom of the pan.
2. Remove from heat and drain water.
3. Saute pork in olive oil until cooked.
4. Add ginger, garlic, sesame seeds, onions, chestnuts, cabbage, soy, corn starch and mix until blended and remove from heat.
5. Brush wonton wrapper with egg white and add one spoonful of meat mixture.
6. Fold bottom of wrapper over top and seal into a half crescent.
7. Tighten seal with fingers.
8. Shallow fry dumplings in peanut oil at medium heat flipping over once, until browned on one side.
9. Serve with dipping sauce.
10. To make dipping sauce: Mix together and serve with dumplings.

Reviews

[norsecookie]

Excellent flavor! I baked mine at 375 and had to use celery instead of water chestnuts, but otherwise followed the recipe faithfully. We enjoyed them thoroughly and I know I will make them again. Thank you for sharing!

[Grandma2]

I wouldn't make these with beef; it changes the flavor. Ground chicken can be used. They're great dropped into chicken broth for a quick supper or lunch.