Gyoza

SUBMITTED BY: Mersi  PHOTO BY: CookingMama 

"I learned this recipe for pot stickers while living in Japan. They're great hot or cold, and may be eaten plain or with the dipping sauce. Any ground meat can be substituted for pork."
Gyoza Recipe
PREP TIME  40 Min
COOK TIME  5 Min
READY IN  45 Min
Original recipe yield 30 gyoza

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 tablespoon sesame oil
  • 2 cups chopped cabbage
  • 1/4 cup chopped onion
  • 1 clove garlic, chopped
  • 1/4 cup chopped carrot
  • 1/2 pound ground pork
  • 1 egg
  • 1 tablespoon vegetable oil
  • 1 (10 ounce) package wonton wrappers
  • 1/4 cup water
  •  
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar

DIRECTIONS

  1. Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
  2. Preheat vegetable oil in a large skillet over medium high heat.
  3. Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
  4. In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.
  5. In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed on Nov. 10, 2004 by TEDDYBEARZ 
I have been making gyoza since I was little kid, and I have a few tips to add to this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed on Feb. 21, 2006 by TXMomof2 
Very similar to our family recipe (Japanese American); we don't use egg but gyoza depends on... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed on Sep. 1, 2004 by BRENNA3 
Yum, Yum. I learned a similar recipe in my Japanese class in high school. All the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed on Jan. 2, 2007 by C. Hernandez 
I make gyoza all the time and this is a good recipe! I like the sesame oil. In my house we use... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed on Feb. 5, 2006 by PUREWATERFALL 
After reading the reviews, I chose to NOT cook the vegetables first and I left out the egg as... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed on Jul. 26, 2007 by Jaime H. 
I just made your recipe and it was wonderful! The only things I did different was using... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed on Mar. 1, 2008 by Jeff 
Very tasty! Made gyoza as per recipe with the following modifications: added 2 tbl ginger (a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed on May 1, 2005 by DAISYMELIS 
We really enjoyed this recipe! I did not really measure ingredients when making this to be... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed on Jan. 27, 2008 by Dyon 
I've also been making gyoza since I was little. When we were stationed in Turkey with the US... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed on Mar. 15, 2004 by Tamara Grimes Lemasters 
About prep time, the first time you make is always the most tedious. As you get used to... MORE


 
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Nutritional Information
Gyoza

Servings Per Recipe: 10

Amount Per Serving

Calories: 184

  • Total Fat: 8.5g
  • Cholesterol: 40mg
  • Sodium: 550mg
  • Total Carbs: 18.6g
  •     Dietary Fiber: 1.1g
  • Protein: 7.9g

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