Appetizers > Japan > New Years Eve > Gyoza >
Gyoza
Pot Stickers
1 TBS sesame oil
1 head cabbage, chopped
1/4 C onion, chopped
2 cloves garlic, peeled & minced
1/4 C carrots, grated
1/2 LB ground pork
1 egg, beaten
2 tsp. dried ginger
1/4 C soy sauce
1 TBS vegetable oil
1 package Gyoza skins (round) or egg roll/wonton wrappers (square)
1/4 C water
Heat sesame oil in a large skillet or wok over medium high heat; add cabbage, onion, garlic and carrot. Cook and stir until cabbage is soft. Add ground pork, beaten egg, ginger and soy sauce; cook until pork is browned. Drain. Reheat skillet or wok over medium-high heat; add vegetable oil. Place the skins or wrappers on a flat cutting board; run water around the edges. Place approximately one tablespoon of cabbage-pork mixture in the center of each skin or wrapper; fold in half over filling and gently pleat edges with a water-moistened fork. Add Gyoza to hot oil in skillet or wok; cook about one minute on each side or until lightly browned. Place water into skillet or wok; reduce heat. Cover and allow Gyoza to steam-cook until water evaporates. Remove Gyoza from skillet or wok with a slotted spoon; allow to cool slightly before serving with dipping sauce (recipe follows).
Sauce for Gyoza:
1/2 C soy sauce
1/2 C red wine vinegar or rice vinegar
1 tsp. dry mustard
1/2 tsp. Wasabi (Japanese horseradish) or 1 tsp. sesame chile oil
Heat all ingredients in a small saucepan; simmer until warmed. Serve with Gyoza as a dipping sauce.
Cooking Variations: As alternatives to pan-frying (guotie), Gyoza can be boiled (shuijiao) similar to broth dumplings or steam-cooked (zhengjiao).
*Gyoza image (C) Gene Arboit (2006). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license.
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