Ingredients: |
Ingredients: 2 cups finely chopped savoy cabbage, (Julienne)
1/4 cup finely chopped onion
1 clove garlic, minced
2 t. grated ginger
1/4 cup finely chopped carrot
1 large egg
1/2 pound ground pork
1 T. sesame oil
1- 2 packages Gyoza wrappers, or Won Ton wrappers
Gyoza Dipping Sauce:
4 tbsp rice vinegar
4 tbsp soy sauce
2 garlic cloves pressed or finely chopped
1 tsp finely chopped or grated ginger
1 green onion finely sliced
1 tsp sesame oil
¼ tsp red pepper chili flakes
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Directions: |
Directions:Heat sesame oil in a large skillet over medium high heat. Mix in onion, garlic, ginger, and carrot. Cook and stir until the vegetables are limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny. Let mixture cool and mix in the savoy cabbage.
Preheat vegetable oil in a large skillet, (or deep fat fryer) over medium high heat.
Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers. Place Gyoza on a cookie sheet that has been lined with foil or parchment paper. Keep Gyoza covered with a slightly damp towel as you make them. At this point the Gyoza can be frozen on a cookie sheet. When frozen, place in a freezer Ziploc bag.
Heat a deep fat fryer, or enough oil in a large stockpot and fry the Gyoza until golden brown.
Gyoza Dipping Sauce:
Mix ingredients for the sauce and serve with the Gyozas.
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Personal
Notes: |
Personal
Notes: I learned how to make these when I lived in Japan back in the 60's. They are still a favorite today. Many fond memories of sitting at the kitchen table with Jenny and Amy making these. Funny, Stan and Ed were never around for the making, but magically appeared when the Gyoza were ready to eat!!
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This recipe for Gyozas with Asian Dipping Sauce is from