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Japanese Gyoza

Japanese Gyoza created by Nat K

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!

Ready In:
2hrs 30mins
Yields:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@lisar
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@lisar
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"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!"
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  1. Blue Dragon
    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!
    Reply
  2. Blue Dragon
    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!
    Reply
  3. alyssavschaefer
    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!
    Reply
  4. mommyoffour
    YUM YUM oh and did I mention this is a YUMMMMMY recipe....lol. I made this for my family and they pretty much skipped the main entree and just ate these! I ended up make a few more instead of freezing them. Thank you so much for posting this family favorite. I will make these often.
    Reply
  5. Nif_H
    The sauce is really good! I didn't make the gyoza because I couldn't find country-style pork sausage, but I used the sauce with Pot Stickers instead. Thanks!
    Reply
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