Saturday, January 2, 2010


Gyoza (Japanese pot stickers)

½ head cabbage
2 large green onions, minced
1 cloves garlic, minced
1 small piece ginger, grated or pressed
2 tsp salt
1 tsp white pepper
1 tsp soy sauce
1 TBS sesame oil
1 tsp rice wine (opt)
1 pound of ground pork
4-5 white mushroomsm minced
1 pack Gyoza wrappers, round

Combine all ingredients (minus wrappers) and mix coarsely with fingers. Place a tablespoon of filling in gyoza skin and crimp edges. Place small amount of oil in frying pan and heat. Place gyoza in pan and fry over med heat until lightly browned on one side. Add 3 tablespoons of water to pan, and cover. Allow gyoza to steam a couple of minutes.

Serve with dipping sauce of (aprox)1/4 Csoy and 1/2 tsp sesame oil, 1/4 Cvinegar.

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