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Makes
as many as you can handle
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
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Ingredients
- dumplings
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1 bunch
green onion
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3
cloves garlic
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2 tablespoons
ginger
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2 cups
minced cabbage
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.75 cups
shredded carrot
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.75 cups
cooked minced mushroom
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1
beaten egg
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1 pound
ground pork
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1 packet
gyoza wrappers
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egg wash or cornstarch wash for sealing
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oil for sauteing
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water for steaming
- dip sauce
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2 tablespoons
soy sauce
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2 tablespoons
rice wine vinegar
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1 teaspoon
sesame oil
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minced ginger
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1 splash
honey
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1 splash
heat
Directions
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Trim Green onion root ends and green tips, peel ginger and garlic.
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Blend green onion, garlic and ginger into paste.
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In a large bowl, combine paste, cabbage, carrot, mushroom, egg, and pork. Mix until well incorporated.
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Spoon about two tablespoons of the mixture into a wrapper and seal thoroughly with egg or starch wash.
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Once the gyoza are wrapped, heat oil in a large saute pan and fry the gyoza until well browned on either side.
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When the gyoza are just about finished, splash them with a few tablespoons of water and cover to steam.
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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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