Pork and vegetable filled gyoza

Pork Gyoza

Submitted by: Wina Kim
Instagram: @wina_wina
View Recipe on Youtube

INGREDIENTS

  • 1 package Sun Noodle gyoza wrappers
  • 1 Tbsp oil for frying
  • 1/4 cup water

Filling

  • 1/2 lb ground pork
  • 3 cabbage leaves, finely chopped
  • Chives, finely chopped
  • 1 clove garlic, grated
  • 1/2 inch piece ginger, peeled and grated
  • 1 tsp soy sauce
  • 1 tsp sake
  • 1 tsp sesame oil
  • pinch of salt and pepper
  • 1 tsp corn starch

DIRECTIONS

  1. Combine filling ingredients in a bowl. Mix well to combine.
  2. Place a spoonful of the mixture in the center of the gyoza wrapper.
  3. Wet the edge of the wrapper. Fold and pinch the top and bottom half of the wrapper together. Pinch and pleat around each edge to seal.
  4. Heat 1 Tbsp oil in a pan. Working in batches, add gyoza to pan (flat side down) and pan fry on one side for 8 minutes. Add 1/4 cup water, cover with a lid and steam for 10 minutes. The water will evaporate and the bottom of the gyoza will become crispy.
  5. Serve with sauce made from soy sauce, rice vinegar and chili oil.

TIPS

Extra gyoza can be frozen uncooked. To cook, follow directions above (no defrosting necessary).

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