Gyoza

Recipe by Shasha
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Cook cabbage in a small amount of boiling salted water until tender.
  • Squeeze out all liquid and mince fine.
  • Chop mushroom.
  • Mix soy sauce, sesame oil, Mirin, pork, green onion, ginger, mushroom, and cabbage.
  • Refrigerate for 1 hour or more.
  • Place a scant teaspoon of mixture on each gyoza skin.
  • Moisten edges with cornstarch and water, fold over and seal.
  • Crimp edges with a fork.
  • Cover bottom of a large non-stick skillet with oil.
  • Brown the gyoza over medium heat (350 degrees) turning frequently.
  • Add 1/4 c water to skillet, cover and steam on low heat 7 minutes.
  • Stir often to prevent sticking.
  • Remove cover, raise heat and cook for 2 minutes until crisp.
  • Gyoza may be prepared in advance or frozen.
  • Lay them in a single layer on a greased cookie sheet, and cover with greased paper.
  • Thaw before cooking.
Advertisement