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Gyoza (Japanese) Recipe


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     Gyoza (Japanese)

Category   Appetizers
Sub Category   None
Servings   10

1 lb ground pork, raw
3 large cabbage leaves, blanched and chopped fine
1/4 tsp pepper
1 tsp soy sauce
1/2 small onion, chopped fine
1 tsp cornstarch
1 tsp ginger, chopped fine
1 garlic clove, minced
3 stalks green onion, chopped
3/4 tsp salt
1 Tbl sesame oil (not chili sesame oil)
2 pkgs gyoza (wonton) wrappers, found in produce section

Mix together first 11 ingredients and place rounded spoonful in center of wrapper. Moisten edges of wrapper with water and seal, pleating as you go. (Wrapping instructions usually on wrapper package)
STEAMED GYOZA- Heat skillet with 1 Tbl oil and place gyoza in oil and fry on one side until golden brown. Add about 1/3 cup water and steam about 15 mins, until skins are translucent. Invert fried side up on serving plate.
You may also deep fry gyoza in hot oil in a pan until golden brown.
Serving Suggestions
Serve with a dipping sauce made of hot chili sesame oil and soy sauce mix.

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