Ingredients
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24
-
1/4
-
4
-
4
-
1
-
1
-
1
-
1
-
1
-
1
-
-
-
-
-
Directions
Gyoza, This is a really easy and popular recipe in our house. I wish I could show you the “accordian pleats” but if your not sure, a fork’s tines around the edge would do! Chicken or ham will work in this too., Mmmmmm….we loved these. I made this the other night and DS couldn’t get enough of them. I plan on making them again, only doubling the recipe. Thank you so much for sharing this simple recipe that I will be making multiple times., Great recipe! used to make these with my mother growing up- she taught me the ‘accordion fold’ to start folding in the middle so the meat goes out toward the sides. These were delicious- can’t wait to make them again. Thanks for posting!
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Steps
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1
Done
|
Rinse Cabbage Leaves and Onions, Pat Dry and Mince Finely. |
|
2
Done
|
Grate Ginger Root and Press or Mince the Garlic. |
|
3
Done
|
Combine All With the Ground Pork, Add the Salt, Pepper and Soy Sauce and Mix Well by Hand. |
|
4
Done
|
Place 1 Teaspoon of the Mixture in the Middle of Each Wrapper. |
|
5
Done
|
Dampen One Edge of the Wrapper, Fold Over and Form the Edge Into Accordian Pleats. |
|
6
Done
|
Spread the Dumplings Out on a Good-Sized, Lightly Oiled Pan and Saute on Medium Until Nicely Browned. |
|
7
Done
|
Add Enough Water to Cover Just the Bottom of the Gyoza Dumplings. |
|
8
Done
|
Cover Pan and Steam Till the Water Cooks Off. |
|
9
Done
|
Eat the Dumpling Whilst They Are Hot With Vinegar Soy Sauce If You Wish. |
|
10
Done
|
*vinegar Soy Sauce; Equal Parts of Soy Sauce and Rice Wine Vinegar, and a Few Drops of Rayu Chinese Style Red Chilli Pepper Oil. |
