Ingredients: |
Ingredients: 1 pound frozen udon noodles, thawed, cut into small pieces, about ¼-inch
1 pound ground pork
2 eggs
¼ cup thinly sliced scallions
1 tablespoon soy sauce
¼ cup potato or corn starch
2 cloves garlic, grated
1 tablespoon freshly grated ginger
¼ teaspoon pepper
½ cup soy sauce or ponzu
½ cup black vinegar
Rayu, to taste
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Directions: |
Directions:Add the chopped noodles to a large bowl. Add the pork, eggs, scallions, 1 tablespoon soy sauce, potato starch, garlic, ginger, and pepper. Once all the ingredients are in the bowl, mix with your hands until well incorporated. Heat oil in a large nonstick skillet over medium heat. Using a standard ice cream scoop or a ¼-cup measure, measure out balls of the udon gyoza mixture. Flatten each ball into a ½-inch thick patty in the palms of your hands, then place four to five patties in the hot skillet, taking care not to crowd the pan. Cover the skillet, and cook for 5 minutes, undisturbed, until deep golden brown. Flip the udon gyoza and cook, uncovered, for an additional 3 minutes, until cooked through. Mix soy sauce, black vinegar, and rayu to make a dipping sauce. Serve. |
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Notes: |
Personal
Notes: Frozen udon noodles are already cooked. If you cannot find them, substitute fresh or dried udon noodles by cooking them first and allowing them to drain and cool before making the recipe. If you do not have potato starch, substitute cornstarch or flour. Udon gyoza are good as a snack or appetizer as well. Leftovers can be served cold the next day. Add in sake or mirin when on hand for extra flavor. Feel free to mix this up to 24 hours before cooking, storing covered in refrigerator to allow the flavors to meld.
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