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I love these little dumplings! You will too!
Make and share this Gyoza recipe from Food.com.
- 5 ounces cabbage, chopped
- 6 ounces ground pork or 6 ounces ground beef (or combination of both)
- 2 tablespoons Japanese soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon mirin (Japanese rice wine) or 1 teaspoon sherry wine
- 1 green onion, minced
- 1 teaspoon grated ginger
- 1 dried black mushroom, soaked in 2 tb water
- 2 -3 tablespoons peanut oil
- 1⁄4 cup hot water
- 1 package gyoza skins or 1 package wonton wrapper
- 1⁄4 cup Japanese soy sauce
- 1 teaspoon rice wine vinegar
- 1 dash sesame oil
- Cook cabbage in a small amount of boiling salted water until tender.
- Squeeze out all liquid and mince fine.
- Chop mushroom.
- Mix soy sauce, sesame oil, Mirin, pork, green onion, ginger, mushroom, and cabbage.
- Refrigerate for 1 hour or more.
- Place a scant teaspoon of mixture on each gyoza skin.
- Moisten edges with cornstarch and water, fold over and seal.
- Crimp edges with a fork.
- Cover bottom of a large non-stick skillet with oil.
- Brown the gyoza over medium heat (350 degrees) turning frequently.
- Add 1/4 c water to skillet, cover and steam on low heat 7 minutes.
- Stir often to prevent sticking.
- Remove cover, raise heat and cook for 2 minutes until crisp.
- Gyoza may be prepared in advance or frozen.
- Lay them in a single layer on a greased cookie sheet, and cover with greased paper.
- Thaw before cooking.