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Gyoza( Potstickers) Recipe

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This recipe for Gyoza( Potstickers), by , is from Danielson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heidi Hiller
Added: Friday, February 2, 2007


1 lb. ground beef and/or pork best with both
head shredded cabbage - salt it, let it sit and squeeze out liquid
3-4 Tbsp. chopped green onion
1-2 cloves chopped fresh garlic or 1/8 tsp. garlic powder
1-2 tsp. chopped fresh ginger or tsp. ginger powder
3-4 Tbsp. sesame oil
3-4 Tbsp. soy sauce
60 round won-ton skins square will work as well
Oil for frying
Equal amounts of soy sauce & vinegar

Combine first seven ingredients in a bowl. Mix well. Can be prepared the night before and set in refrigerator. Place a small ball of meat mixture in the center of each skin. Wet the edges of the skins and fold in half pinching them together to seal. A potsticker or Gyoza crimper is very useful for this step. Insure a good seal and gives a rippled edge.
Meanwhile heat the oil in a skillet over medium to medium high heat. Place about 8-10 in pan, depending on size of pan. Fry both sides, turning once until lightly browned. Place in warm oven until all are fried. Serve with dipping sauce. Best with sticky rice and vegetables or stir fry.




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