ell.
Separate and place gyoza wrappers onto your work surface
ater around the edges of gyoza wrapper.
Place filling in
ours.
Working with 1 gyoza skin at a time (cover
edium-high heat. Add 12 gyoza. Cook, covered, for 2 mins
Meat:
In a bowl, add ground pork, ginger, soy sauce, onion, cabbage, sugar, sesame oil, salt and pepper.
Stir and mix with hands until mixture becomes sticky.
Place 1 tablespoon of meat mixture in the center of each Gyoza skin.
Moisten edges of Gyoza skins with water; fold skin over meat and pinch edges to seal. Sprinkle Gyoza with cornstarch to prevent them to sticking to each other.
Makes 50 to 60 Gyoza.
Can be frozen until ready to cook.
ablespoons of mixture on a gyoza wrapper. Wet the edge of
ry surface lay out a Gyoza wrapper and place a teaspoonful
esame oil. Cook and stir gyoza filling until flavors combine, about
n the center of each gyoza wrapper. Moisten your fingers with
erving.
Separate and place gyoza wrappers onto your work surface
Mash up a banana in a small bowl (I find my hands work better than a fork).
Mix in honey and cinnamon.
Spoon small portions of mixture on to each gyoza, brush water around the edges with your fingers, and fold corner to corner.
Pour a small amount of olive oil into a skillet, and fry all gyoza until crispy.
n a bowl.
Arrange gyoza wrappers on a flat work
ake off heat and arrange gyoza, touching, in a circular pattern
Combine duck, onions, soy sauce, sake, ginger and chili in a medium bowl.
Place 1 tsp duck mixture in center of each gyoza wrapper. Wet edges and pleat to seal.
Half-fill a large frying pan with water. Bring to a boil. Working in batches, add gyoza, reduce heat and simmer, covered, for 3 mins. Drain.
To make the sake dipping sauce, whisk all ingredients together.
Wipe pan clean. Oil then place over medium-high heat. Add gyoza to pan and cook until browned on 1 side. Drain on paper towels. Serve immediately with sake dipping sauce.
Combine all filling ingredients in a bowl and mix well by hand.
Place a teaspoonful of filling in a wrapper and put water along the edge of the wrapper. Make a semicircle, gathering the front side of the wrapper and sealing the top.
Heat oil in a frying pan. Put gyoza in the pan and fry on high heat for a min until the bottoms become brown. Add 1/4 cup water in the pan. Cover the pan with a lid and steam the gyoza for a few minutes on low heat.
Serve warm with gyoza sauce. Can be found in Asian food stores.
easpoon of mixture on each gyoza skin.
Moisten edges with
mall bowl.
For the gyoza, combine pork, kecap manis, sugar
GYOZA
Chop coleslaw mix, scallions,
ust the bottom of the gyoza dumplings.
Cover pan and
an over high heat. Add gyoza, cover and simmer for 5