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Tokyo Gyoza Recipe

Ingredients

How to make it

  • Combine ingredients and mix with fingers.
  • place goyza skins on a flat surface (I do 5-6 at a time)
  • with your finger grease two sides of the gyoza wrapper with beaten egg (as a "glue")
  • Place a tablespoon or so of filling in gyoza skin, fold and crimp edges (like a pyrogi).
  • Place layered (plastic wrap in between) gyoza in the freezer as you finish them.
  • Place small amount of sesame oil in frying pan and heat. Place gyoza in pan and fry over med heat until lightly browned on one side. Add enough chicken stock to the pan to come
  • 1/2 way up the gyoza, and cover. Allow gyoza to steam (until liquid is almost gone) then turn up heat again and brown until crispy.
  • Serve with Japanese short grain rice.
  • Serve with dipping sauce of:
  • 2 parts Soya sauce, 1 part Vinegar, and Chili Oil (to preferred hotness!)

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The Cook

balance Edmonton, Alberta

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