Gyozas (Japanese Dumplings or "Pot Stickers")
I try to make gyoza from time to time. If you have left over filling you can always freeze it for later. These are great dipped in soy sauce mixed with rice vinegar and chili oil.
- Pork Block (200g)
- Cabbage (300g)
- Nappa Cabbage (300g)
- Chicken Stock (To taste)
- Garlic (1 Clove)
- Ginger (1 Arm)
- Dumpling Skins (About 50)
- Garlic Chives (Green Onion can be substituted) (1 Bunch)
Chop it just enough to be put into the food processor.
This is how it looks after I put it in the food processor.
Finely chop the ginger, garlic, garlic chives/green onion, and all the vegetables.
Mix everything the meat and vegetables together, adding the chicken stock.
*For extra taste let it marinate 2 hours in the fridge or half a day.
Wrap about a heaping tablespoon of the meat mixture inside your dumpling wrappers. Then fry them in a covered pan with a little water and sesame oil.
-To help seal the wrapper dip your finger in water and then "paint" water around the edge of the wrapper before folding in half.
-Then put all your gyoza in pan in a circular pattern, kind of like a sun.
-Put a couple tbsp of water and 1-2 tbsp of sesame oil (or other oil) in the pan when frying.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.