Gyoza
Lori Benoit
Japanese dumpling with ground pork filling, can be steamed or fried.
ingredients
- 24 gyoza skins
- 1/4 lb ground pork
- 4 cabbage leaves
- 4 green onions
- 1 clove garlic
- 1 inch fresh ginger root
- 1 pinch salt
- 1 pinch pepper
- 1 dash soy sauce
- 1 tablespoon soy sauce
directions
- 1
Rinse cabbage leaves and onions, pat dry and mince finely.
- 2
Grate ginger root and press or mince the garlic.
- 3
Combine all with the ground pork, add the salt, pepper and soy sauce and mix well by hand.
- 4
Place 1 teaspoon of the mixture in the middle of each wrapper.
- 5
Dampen one edge of the wrapper, fold over and form the edge into accordian pleats.
- 6
spread the dumplings out on a good-sized, lightly oiled pan and saute on medium until nicely browned.
- 7
Add enough water to cover just the bottom of the gyoza dumplings.
- 8
Cover pan and steam till the water cooks off.
- 9
Eat the dumpling whilst they are hot with Vinegar Soy sauce if you wish.
- 10
*VinegarSoy Sauce; equal parts of soy sauce and rice wine vinegar, and a few drops of rayu (chinese style red chilli pepper oil).
notes
The more ginger the better! We like them fried!
Source: Lori
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