"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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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