Mom's Dumplings

By • April 1, 2011 • 1 Comments

8 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: This recipe is for one of my favorite meals growing up...and still is. It is a labor intensive recipe and it took me awhile to cultivate my wrapping technique. The measurements them selves are loose suggestionssorengeorge

Makes as many as you can handle

dumplings

  • 1 bunch green onion
  • 3 cloves garlic
  • 2 tablespoons ginger
  • 2 cups minced cabbage
  • .75 cups shredded carrot
  • .75 cups cooked minced mushroom
  • 1 beaten egg
  • 1 pound ground pork
  • 1 packet gyoza wrappers
  • egg wash or cornstarch wash for sealing
  • oil for sauteing
  • water for steaming

dip sauce

  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon sesame oil
  • minced ginger
  • 1 splash honey
  • 1 splash heat
  1. Trim Green onion root ends and green tips, peel ginger and garlic.
  2. Blend green onion, garlic and ginger into paste.
  3. In a large bowl, combine paste, cabbage, carrot, mushroom, egg, and pork. Mix until well incorporated.
  4. Spoon about two tablespoons of the mixture into a wrapper and seal thoroughly with egg or starch wash.
  5. Once the gyoza are wrapped, heat oil in a large saute pan and fry the gyoza until well browned on either side.
  6. When the gyoza are just about finished, splash them with a few tablespoons of water and cover to steam.
  7. Mix all dip ingredients in a small bowl adding as much or little heat source (sambal, sriracha, wasabi...) as you prefer.
Jump to Comments (1)

Comments (1) Questions (0)

Default-small
Default-small
Open-uri20130203-7046-1u7cxkg-0

over 3 years ago Fran McGinty

I will be trying these soon. They sound Wonderful!