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Gyoza (pot-stickers) Recipe

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This recipe for Gyoza (pot-stickers), by , is from Humpskunk & Buttermilk, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jill Tew
Added: Friday, June 23, 2006



1 lb. ground pork
1 can sliced water chestnuts diced
1 bunch green onions, diced small
1/3 c. oyster sauce
ľ to Ĺ tsp. freshly ground pepper
2 dashes of garlic powder
1 pkg. round gyoza/won ton wrappers (find these in the veggie section of the supermarket)


1/3 c. soy sauce
ľ c. vinegar
1 clove garlic, minced fine
Dash of sesame oil
Sugar to taste (depending on the brand of soy sauce, I like to add a little sugar so it isnít too salty)

Mix all the gyoza ingredients, minus the wrappers, with your hands to combine well. Fill the gyozas by putting a teaspoon of filling into the center of each wrapper. Have a bowl of water on hand and wet half of the edge of the wrapper with your finger. Fold in half; press to seal. Make sure each is sealed well. Donít overstuff or it wonít seal. Fry gyozas in 2 to 3 teaspoons oil on medium to medium-high heat until golden brown on both sides. They donít need to be cooked all the way through. Add a few tablespoons of water to the pan and cover immediately. Let gyozas steam 2-3 minutes until cooked through. Heat may need to be adjusted while steaming to prevent bottoms from burning.

Personal Notes:
Personal Notes:
This is great as an appetizer, or serve with rice for a meal! Steven thinks they taste better if you eat them with chopsticks. :)




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