Pork Dumplings (gyoza)

"Delicious little gyoza or pot stickers to munch on while watching the game or a good movie."
 
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Pork Dumplings (gyoza) created by MarraMamba
Ready In:
37mins
Ingredients:
15
Yields:
30 (approximately) dumplings
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ingredients

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directions

  • Cook cabbage for 1-2 minutes in enough water to cover the bottom of the pan.
  • Remove from heat and drain water.
  • Saute pork in olive oil until cooked.
  • Add ginger, garlic, sesame seeds, onions, chestnuts, cabbage, soy, corn starch and mix until blended and remove from heat.
  • Brush wonton wrapper with egg white and add one spoonful of meat mixture.
  • Fold bottom of wrapper over top and seal into a half crescent.
  • Tighten seal with fingers.
  • Shallow fry dumplings in peanut oil at medium heat flipping over once, until browned on one side.
  • Serve with dipping sauce.
  • To make dipping sauce: Mix together and serve with dumplings.

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  1. norsecookie
    Excellent flavor! I baked mine at 375 and had to use celery instead of water chestnuts, but otherwise followed the recipe faithfully. We enjoyed them thoroughly and I know I will make them again. Thank you for sharing!
     
  2. norsecookie
    Excellent flavor! I baked mine at 375 and had to use celery instead of water chestnuts, but otherwise followed the recipe faithfully. We enjoyed them thoroughly and I know I will make them again. Thank you for sharing!
     
  3. Grandma2
    I wouldn't make these with beef; it changes the flavor. Ground chicken can be used. They're great dropped into chicken broth for a quick supper or lunch.
     
  4. jeanmarieok
    I made these, and followed the recipe exactly, and they were delicious. The second time I made them, I subbed bulk pork sausage for the ground pork, and coleslaw mix for the napa cabbage, and my guests thought they were still wonderful. Just thought I'd pass that little tip along.....
     
  5. jeanmarieok
    I made these, and followed the recipe exactly, and they were delicious. The second time I made them, I subbed bulk pork sausage for the ground pork, and coleslaw mix for the napa cabbage, and my guests thought they were still wonderful. Just thought I'd pass that little tip along.....
     

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