Gyoza (potstickers) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 package gyoza/eggroll wrappers
FILLING
1/2 lb ground pork
1/3 cup boiled and chopped cabbage
1 garlic clove, chopped
1/2 tsp grated ginger
2 tsp low-sodium soy sauce
1 tsp sesame oil
1 tsp sugar (or sugar substitute)
vegetable oil
salt
pepper
GYOZA DIPPING SAUCE
This is available in some grocery stores or can be made by combining these items. As long as you don't use fresh garlic or ginger, the sauce will keep for months.
1/3 cup low-sodium soy sauce
1/4 cup rice vinegar
1 tbsp sesame oil
hot sauce (to taste)
sugar (to taste, optional)
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Directions: |
Directions:1. First combine the meat and the seasonings, mixing with your hands. Add in the rest of the vegetables. Mix it very, very well with your hands until it changes texture and doesn't fall apart.
2. Place a teaspoonful of filling into the center of a wrapper. Using one finger, brush water along the edge of the wrapper. Fold in half diagonally. Make a semicircle by pressing the edges of the wrapper into a fan shape.
3. Put the gyoza into a frying pan. Add boiling water up to half the height of the gyoza. Cover and let boil/steam for 3 minutes exactly.
4. Open the lid and drain off excess water. Add oil and let fry for exactly 1 1/2 minutes. Do not turn. The bottom will be crispy and the top will be steamed.
5. Remove and serve with dipping sauce. Best when eaten fresh. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:30 minutes (depending on your speed folding and the size of pan) |
Personal
Notes: |
Personal
Notes: This is by far the best recipe I've found for making gyoza. It really requires that you follow it exactly (mix with hands, use a timer), but they turn out perfectly every time. You can prepare more gyoza than you want to eat in a sitting and freeze the extras before step 2. They will keep for a month or two if double-bagged. Increase the cooking time to make sure they heat all the way through.
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