Fry

Mom'sĀ Dumplings

April  1, 2011
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
Ingredients
  • 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
In This Recipe
Directions
  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.
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