Japanese Gyoza

Recipe by lisar
READY IN: 2hrs 30mins
YIELD: 100 gyoza




  • 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.