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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."

RECIPE RATING:

Read Reviews (64)

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PREP TIME	40 Min
COOK TIME	5 Min
READY IN	45 Min
Original recipe yield 30 gyoza

SERVINGS

(Help)

Servings
USMETRIC

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

What to Drink?
	Sauvignon Blanc
	Strawberry Rosewater Ice Cream
	Special Lemonade

DIRECTIONS

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.
Preheat vegetable oil in a large skillet over medium high heat.
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.
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.
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

Reviewed on Nov. 10, 2004 by TEDDYBEARZ

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.

TEDDYBEARZ
Nov. 10, 2004

I have been making gyoza since I was little kid, and I have a few tips to add to this recipe. Cabbage should be finely chopped. Onions should be green onions, minced. For extra fiber, you can also add finely ground carrot. It is not necessary to pre-cook the vegetables, if you finely chop everything. It is more authentic to use round gyoza wrappers, not wonton wrappers - but sometimes they are hard to find. The way to use round gyoza wrappers is: put a tablespoon of filling inside, wet one-half of the edge of the wrapper with water, fold in half. It should look like a half-circle. Then, crease the round edge about 5 times. Think pinch and fold. It's really quite easy but hard to explain. Look at some pictures of gyoza online if you don't understand. Keep the heat to medium after the first batch. It is important to keep a consistent heat so that the gyoza don't burn, but cook the insides thoroughly. It is important to add the water at the end to steam it. Put a lid on after you add the water. Also, making gyoza is very time consuming and messy. Your kitchen will be splattered with a layer of fine grease afterwards. If you want, you can make them outside or in your garage using an electric skillet. This will keep your house clean and from smelling like grease afterwards. Also, heat the soy and vinegar at the end and sprinkle a little cayenne on top for extra zing.

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138 users found this review helpful

I have been making gyoza since I was little kid, and I have a few tips to add to this... MORE

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

Reviewed on Sep. 1, 2004 by BRENNA3

Yum, Yum. I learned a similar recipe in my Japanese class in high school. All the... MORE

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

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

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

Reviewed on Mar. 1, 2008 by Jeff

Full Review

Jeff
Mar. 1, 2008

Very tasty! Made gyoza as per recipe with the following modifications: added 2 tbl ginger (a must, IMO!), a dash of soy to meat mixture, 1 tbl of sake. The ginger adds a great flavor. Overall the gyoza were very tasty. One thing I didn't quite understand was how much to cook the meat in the first step. I ended up cooking most of the meat through (in part because I had frozen ground beef, which pretty much required me to cook through to break apart), which in retrospect, might not be what the recipe stated, but aside from the meat inside the gyoza being looser, was not a problem. (i.e. nothing was overcooked) My tip for the dipping sauce: I didn't have rice vinegar, so I ended up using sushi vinegar, which is a bit sweeter due to the addition of sugar. I thought this actually added a little bit (but not too much) of a nice sweetness to the sauce to balance out the flavors. I also added a few dashes (maybe about half a tsp) of "ra yu" hot sesame oil to add some of that great sesame oil flavor/smell and some heat to the sauce. Lastly, I didn't do it with this recipe, but in the past, I've cooked frozen gyoza by putting the water (I think I used about half a cup) and oil together in the cold skillet, and then adding the gyoza as the water starts boiling. By boiling the gyoza in hot water/oil, it cooks the middle more evenly instead of just steaming the wrappers. After the water evaporates, if you want a crispier gyoza, you can allow it to brown by cooking it about ha

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10 users found this review helpful

Very tasty! Made gyoza as per recipe with the following modifications: added 2 tbl ginger (a... MORE