"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Gyoza Recipe

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

Megan Schank
Added: Saturday, June 14, 2008


1 lb ground pork sausage
1 package gyoza round pasta wrappers (by tofu)
2 or 3 long, thin green onions
4 to 5 cabbage leaves
1 TBS garlic
1 TBS Ginger Root (can use dried ginger smaller amnt)
3 TBS soy sauce
1 TBS Rice Vinegar

1. steam cabbage and cool.
2. Finely chop cabbage, green onions, garlic, ginger.
3. Combine sausage, with above
4. Add dash of salt, pepper, and soy sauce and mix well.
5. Fill wrapper with about 1 tsp of above mixture.
6. Fold in half and seal edges with water.
7. Pinch and gather edges to make it look like a fan
8. Fry in frying pan with 2 or 3 TBS oil on high
9. Fry until 11 side is brown, flip over and add 1/4 c water, cover with lid and cook until other side is brown.
Dip in soy sauce and vinegar mixture and enjoy a taste of Japan :)

Number Of Servings:
Number Of Servings:
makes 60
Personal Notes:
Personal Notes:
I had a Japanese roommate who taught me how to make this-- very good!




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