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Gyoza Recipe

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

Contributor:  
Contributor:  
Linda Zimmern
Added: Tuesday, June 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Gyoza or wonton wrappers
1 1/2 - 2 lb. Ground Pork
2 small-med. onions (chopped fine)
1/4 Cup green onion (chopped fine)
2 cloves Garlic (chopped fine)
3-4 tsp. Garlic Powder
1/2 tsp. pepper
1 1/2 tsp. Soy Sauce
1 1/2 tsp. Sesame Oil
1 small-medium Cabbage

Sauce:
La Yu (Chinese chili oil)
Soy Sauce
Vinegar

Directions:
Directions:
Cook Cabbage leaves in boiling water until completely tender. Cool them with water. Chop fine and squeeze out water.
Mix meat, cabbage leaves, onions together. Add rest of ingredients. Mix with hand until sticky. Cover & let stand in fridge at least 2-3 hours.
Wrap in skins = put one small scoop in the middle of the skin and close the skin in half, seal using a little water. Make the bottom flat and pinch edges on top and bend into a crescent shape.
Put 3 tsp. vegetable oil and 1 tsp. sesame oil in the pan and warm. Put Gyozaz in lines. Cover and cook on high heat for about 1 minute just to brown the bottom a little bit. Reduce to medium hear and pour 1/2-3/4 cup water all over Gyozaz and cover QUICKLY. When water boils, reduce heat a little more. Cook until water is almost dissoved and the bottoms of Gyozaz are nicely brown. KEP COVERED while you are cooking!
To serve, put Gyozas bottom-side up on plate. Din the the sauce mix.

Number Of Servings:
Number Of Servings:
about 12
Preparation Time:
Preparation Time:
long time
Personal Notes:
Personal Notes:
This recipe comes from a girl named Toshiko. We made this recipe that had been in her family for centuries.
She strongly recommends using "Gyoza Skins" but wonton wrappers will work fine.

 

 

 

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