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
as many as you can handle
cooked minced mushroom
egg wash or cornstarch wash for sealing
oil for sauteing
water for steaming
rice wine vinegar
In This Recipe
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.