Recipe

Gyoza Recipe

Add Step-by-Step Photos	Pqsunny / All my dishes 2 years, 1 month ago These are also called "gyoza," a Japanese treat. They are a great appetizer or a side dish with fried rice. Prep:15m Cook:15m Servings:6	Pqsunny
	japanese favorites

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Fans

cheryilyn

emilydrew

leroux

rodeogirl7

oliviaj

lunasea

theiris

Ingredients

1 pkg Gyoza skins (in the cold section with egg roll wrappers)

1/2 LB Ground Pork

3 leaves Chinese Cabbage

1/2 bunch Chopped Chives

1 clove Garlic

1 inch Ginger

Vegetable oil

Mixture A:

2/3 teaspoon Salt

2/3 teaspoosn Sugar

2 Tablespoons Soy Sauce

1Tablespoon Sake (or rice wine)

Sauce Mixture:

2 Tablespoons Soy Sauce

1 1/2 Tablespoons Rice Vinegar

2 drops Sesame Oil

2 drops Chili Oil (or Tabasco Sauce)

Directions

Chop cabbage and chives, squeeze dry with cloth, add garlic & ginger.

Put ground meat and Mixture A into cabbabe, mix well.

Drop 1 heaping teaspoon into each gyoza skin and fold each with pleated edge. Use a little water on edges to help keep sealed.

Add 3 Tablespoons vegetable oil into very hot pan. Drop gyoza close together into hot oil, cook until brown on bottom. Turn heat to medium & cover with lid 2/3 way, add 1/4 cup chicken broth or water.

Cover completely until water is gone, about 8 minutes.

Serve down side up. Serve with sauce mixture for dipping,

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Comments

jess 2 years, 1 month ago said:
I'm going to have to make this one.

tadperry 1 year, 11 months ago said:
These kind of asian "dumplings" come in wide varieties. Note that Americans will call Japanese gyoza "pot stickers" but they are not the same as a true pot sticker that you would get in a Chinese restaurant. The gyoza would need to be fried in a pan and stick to the "pot" to be a pot sticker, but this would change it's name in Japanse. Gyoza are steamed when cooked properly and, when steamed, they obviously cannot rightly be called pot stickers.

mao65 1 year, 8 months ago said:
Oh Boy! You really put tadperry in his place! Nice job. My sister-in law is Japanese and I have had these before but have never seen a recipe for them. There is another American on this site(can't remember his name off hand) who lives in Japan and is so condescending and arrogant. Everyone is so incredibly nice on this site that I hate to see when someone(especially who calls himself an expert cook and then never submits a recipe) make such rude comments. Thanks for the recipe. I can't wait to try them. They sound great and I'm sure very authentic! Marcia

theiris 1 year, 8 months ago said:
Kudos for recipe and for Mao65's comment. Gyoza I've had been fried and really good. Think this recipe is
match, will have to try. Thanks, Mare

lunasea 11 months ago said:
These look and sound great - thanks! :)

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Alterations

tadperry 1 year, 11 months ago said:
I will bet dollars to donuts that the sauce recipe as given is wrong. See where sesame oil is called for twice? Go ahead and use the two drops, but replace the tablespoon of sesame oil with soy sauce if you really want gyoza sauce.

tadperry 1 year, 11 months ago said:
Another alteration: Use chili oil instead of tabasco sauce. Both are only used to lend a spicy flavor, so either are okay, but chili oil is the authentic Asian ingredient here.

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