Japanese Gyoza

Description Edit

I have made the the filling the day before and assembled the gyoza right before cooking. The whole family helps with this process. These freeze well, freeze in single layer.

  • Makes about 100.

Ingredients Edit

Dipping sauce Edit

Directions Edit

  1. In a large skillet brown the pork and sausage.
  2. Sauté this over med-high heat, adding the soy sauce and chili oil.
  3. When the meat is browned, add the next 4 ingredients and fry for several minutes.
  4. Add cabbage, cook til wilted.
  5. Add broth.
  6. Cover, let mixture steam until liquid is reduced.
  7. Remove mixture with slotted spoon and place in bowl to cool.
  8. Brush water around the edges of gyoza wrapper.
  9. Place filling in gyoza.
  10. Seal with gyoza press or pinch together with fingers making little folds.
  11. Heat less than ¼ cup peanut oil in pan.
  12. Add several gyoza to pan.
  13. Brown gyoza on both sides.
  14. Carefully add ¼ cup water to hot pan and quickly cover.
  15. Let steam until liquid is evaporated.
  16. Remove to cool.

Dipping sauce Edit

  1. Simply combine all of the ingredients in your blender or food processor.
  2. Blend at high speed until the sauce is smooth.
  3. Pour the sauce in a small serving bowl and top with a couple of drops of chili oil (if desiring a hotter sauce) and chopped green onions.
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