Recipe

Tokyo Gyoza Recipe

	Balance / All my dishes 2 years ago The gyoza are similar to Chinese pot stickers but way better than anything I have had in a restaurant or purchased... give them a try!! Prep:60m Cook:20m Servings:10	Balance
	delicious little pot sticker right from itabashi ku toyko

Does this look good? Yeah! / Nope

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Ingredients

Chinese (Suey Choy) cabbage, finely minced (match amt of pork 50/50)

1 large onions, minced

1-2 cloves garlic, minced

1 small piece ginger, grated

salt and pepper

1 t of Japanese soy sauce

1 T sesame oil

1 pound of ground pork

Gyoza skins (preferred) or Wonton skins

Directions

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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