Gyoza (pot-stickers) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: GYOZA:
1 lb. ground pork
1 can sliced water chestnuts diced
1 bunch green onions, diced small
1/3 c. oyster sauce
¼ to ½ 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)
DIPPING SAUCE:
1/3 c. soy sauce
¼ 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 isn’t too salty)
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Directions: |
Directions: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. Don’t overstuff or it won’t seal. Fry gyozas in 2 to 3 teaspoons oil on medium to medium-high heat until golden brown on both sides. They don’t 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. |
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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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