Gyoza

Recipe by JustJanS
READY IN: 50mins
YIELD: 24 Gyoza
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
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