Gyoza also known as dumplings are a favorite in the Allen household. They are also an inexpensive meal. They can be time consuming but at our house they become a family activity.
Start by chopping your cabbage and green onion up into small pieces. Then throw pork, Napa cabbage, green onion, ginger powder, frozen peas and garlic in a large bowl. Mix together well, I usually use my hands for this. BEWARE it can be cold if you use your hands.
Take your wrappers and and wet the edges of the wrapper. I just keep a small bowl of water and dip my finger in the water for each wrapper. Then spoon in small amount of meat mixture into the middle of your wrapper.
Pinch together little pieces in the wrapper two on each side to hold it together and give it a fancy look. Repeat the last three steps until you have completed all you have. I usually end up with a little extra meat. You could buy another package of wrappers but then you have extra wrappers. You can freeze these for a later cook date if desired. When you freeze them lay them out on a cookie sheet evenly so they are not touching and freeze for a couple hours first so they do not freeze together. Then throw them in a bag and into the freezer.
After they are golden add 2 tablespoons of water to the pan. Turn the heat down to medium-low and cover the dumplings. Cook them until the water is absorbed. (5 to 7 minutes) Repeat with the remainder of the dumplings. I usually serve mine with rice and sauce. (Sauce recipe below)
- 1 pound ground pork (1 cup)
- 2 cup diced Napa cabbage
- 1/4 cup green onion, diced
- 1 teaspoons ginger powder
- 1/2 cup frozen peas
- 2 teaspoon chopped garlic
- 2 tablespoons vegetable oil for frying, or as needed
- 30 Won ton wrappers, or as needed (One package)
Preparation: In a medium bowl, combine the ground pork, diced cabbage, green onion, minced ginger, add black pepper to taste.
Lay a gyoza wrapper in front of you. Wet all the edges with water. Place a teaspoon of filling in the middle of the wrapper. Fold the sides up to form a semicircle, and then pinch the edges to seal. Continue with the rest of the gyoza wrappers until the filling is gone.
To cook them, heat 1 tablespoon oil in a heavy frying pan over medium-high to high heat. Add 12 – 15 of the gyoza and cook for 2 minutes, or until golden brown on the bottom.
Lower the temperature to medium low and add 2 tablespoons of water to the pan. Cover the dumplings and cook until the water is absorbed (5 to 7 minutes). Repeat with the remainder of the gyoza dumplings..]
- 2 tablespoons soy sauce (1 cup)
- 1 table spoon rice vinegar
- hot chili oil to taste
Preparation: Mix all ingredients in a small bowl and serve with gyoza.