Gyoza
Traditionally in Japan Gyoza are filled with a mix of finely minced pork, mushrooms and cabbage, which creates a delicious mix of flavours and textures. However, the possibilities are endless when it comes to creating your own Gyoza.
Ingredients
- Cabbage- Chopped (2 cups)
- Carrot - Chopped (.25 cup)
- Egg (1 ea)
- Garlic Clove- Chopped (1 ea)
- Onion- Chopped (.25 cup)
- Pork - Ground (8 oz)
- Rice Vinegar (2 tbs)
- Sesame Oil (1 tbs)
- Soy Sauce (.25 cup)
- Vegetable Oil (1 tbs)
- Water (.25 cup)
- Wonton Wrappers (20 pc)
Steps
- Heat sesame oil in a large skillet over medium high heat.
- Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp.
- Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
- Preheat vegetable oil in a large skillet over medium high heat.
- Place 1 tbs of the mixture in the center of each wrapper. Fold in half over filling, and seal edges.
- In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned.
- Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.
- In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce.
Notes
Can substitute meat for non-pork eaters. Ground Turkey works best.