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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a gyoza recipe we got from Japan. It is the best I've had since moving back to the States. Don't be afraid to get your hands dirty! Ingredients:
1 (30 sheet) package gyoza wrapper or 1 (30 sheet) package wonton wrappers |
2/3 lb ground pork |
1/3 lb cabbage |
1 bunch green onions or 1 bunch garlic chives, known in japanese as nira |
1 inch fresh gingerroot, ground |
1 garlic clove |
2 tablespoons soy sauce |
1 tablespoon sake |
1 tablespoon sesame seed oil |
1 teaspoon salt |
pepper, to taste |
Directions:
1. Shred cabbage and cut nira (green onions) fine.
2. Combine cabbage, nira, pork, ground fresh ginger root, garlic and seasonings. Mix well by hand.
3. Put 1 tablespoons of mixture on a gyoza wrapper. Wet the edge of wrapper with water using your finger. Pinch edges firmly and crip togther to seal.
4. Grease skillet with vegetable oil, arrange gyoza in a single layer in the pan. Cook well over low heat.
5. When bottom of goyza become slightly brown, add 1/4 cup of water.
6. Cover, cook for a couple minutes.
7. Serve with your favorite gyoza sauce.
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