Ingredients
-
1
-
1
-
1
-
2
-
1
-
4
-
6
-
2 - 3
-
1/2
-
1/2
-
-
-
-
-
Directions
Japanese Gyoza,This is a great recipe for Gyoza. It is a little time consuming to make, but oh so worth the effort. A gyoza press makes the job easier. It makes 100 gyoza. I make them all and freeze the others (uncooked)for another time. The dipping sauce is so tasty that you will tempted to get up in the middle of the night and stick your finger in for a little taste. MMmmmm!,Very good recipe. I add rehydrated shittake mushrooms, and use a whole napa cabbage vs. half of one. I also skip the peanut oil since I am allergic to peanuts and steam the gyoza for 5-6 minutes instead. My husband and I love this recipe–the ones we freeze are usually gone within a week!,Very good recipe. I add rehydrated shittake mushrooms, and use a whole napa cabbage vs. half of one. I also skip the peanut oil since I am allergic to peanuts and steam the gyoza for 5-6 minutes instead. My husband and I love this recipe–the ones we freeze are usually gone within a week!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Large Skillet Brown the Pork and Sausage. |
|
2
Done
|
Saute This Over Med-High Heat, Adding the Soy Sauce and Chili Oil. |
|
3
Done
|
When the Meat Is Browned, Add the Next 4 Ingredients and Fry For Several Minutes. |
|
4
Done
|
Add Cabbage, Cook Til Wilted. |
|
5
Done
|
Add Broth. |
|
6
Done
|
Cover, Let Mixture Steam Until Liquid Is Reduced. |
|
7
Done
|
Remove Mixture With Slotted Spoon and Place in Bowl to Cool. |
|
8
Done
|
*brush Water Around the Edges of Gyoza Wrapper. |
|
9
Done
|
Place Filling in Gyoza. |
|
10
Done
|
Seal With Gyoza Press or Pinch Together With Fingers Making Little Folds. |
