Ingredients
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24
-
1/4
-
4
-
4
-
1
-
1
-
1
-
1
-
1
-
1
-
-
-
-
-
Directions
Gyoza, I love these little dumplings! You will too!, These dumplings could use more green onion and ginger The flavors needed a bit more kick , This is an excellent recipe for gyoza I make gyoza frequently, it is one of my favorite foods I haven’t made this one, but having years of experience, I think it’s a winner The only thing I have never used is the black mushroom All of the rest ingreds are the ones use For the sauce, I add sliced ginger, sliced garlic, a few drops chili oil The previous reviewer, should be removed, as the review of this recipe is the only contribution to this site they made in 3 years
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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). |
