Japanese Gyoza
Ready In: 2 hrs 30 mins
Yields: 100 gyoza
Ingredients
- 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
Dipping Sauce
- 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
Directions
- 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.
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