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Japanese Gyoza

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Ingredients

Adjust Servings:
1 lb country-style pork sausage
1 lb ground lean pork
1 tablespoon soy sauce
2 teaspoons chili oil
1 carrot, finely shredded
4 cloves garlic, minced
6 green onions, chopped
2 - 3 tablespoons fresh ginger, grated
1/2 medium cabbage, shredded
1/2 cup beef broth
2 packages gyoza skins
peanut oil
1/3 cup tahini (sesame paste)
1/3 cup rice vinegar

Nutritional information

36.9
Calories
24 g
Calories From Fat
2.8 g
Total Fat
0.8 g
Saturated Fat
6.5 mg
Cholesterol
100 mg
Sodium
1.3 g
Carbs
0.2 g
Dietary Fiber
0.7 g
Sugars
1.8 g
Protein
1994g
Serving Size

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Japanese Gyoza

Features:
    Cuisine:

    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!

    • 170 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    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!


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    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.

    11
    Done

    Heat Less Than 1/4 Cup Peanut Oil in Pan.

    12
    Done

    Addd Several Gyoza to Pan.

    13
    Done

    Brown Gyoza on Both Sides.

    14
    Done

    Carefully Add 1/4 Cup Water to Hot Pan and Quickly Cover.

    15
    Done

    Let Steam Until Liquid Is Evaporated.

    Avatar Of Greta Ramirez

    Greta Ramirez

    Taco enthusiast serving up authentic and mouthwatering Mexican street food.

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