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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 suggestions —sorengeorge
Makes as many as you can handle
- 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
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 teaspoon sesame oil
- minced ginger
- 1 splash honey
- 1 splash heat
- Trim Green onion root ends and green tips, peel ginger and garlic.
- Blend green onion, garlic and ginger into paste.
- In a large bowl, combine paste, cabbage, carrot, mushroom, egg, and pork. Mix until well incorporated.
- Spoon about two tablespoons of the mixture into a wrapper and seal thoroughly with egg or starch wash.
- Once the gyoza are wrapped, heat oil in a large saute pan and fry the gyoza until well browned on either side.
- When the gyoza are just about finished, splash them with a few tablespoons of water and cover to steam.
- Mix all dip ingredients in a small bowl adding as much or little heat source (sambal, sriracha, wasabi...) as you prefer.
- This recipe was entered in the contest for Your Best Dumplings