Gyoza

FREE RECIPE PREVIEW

Ingredients — preview

• Ingredients
• 1 pkg gyoza wrappers 1 pkg = 52 sheets
• 3 tablespoons vegetable oil
• 1/4 cup water for frying each batch of gyoza
• 1 tsp sesame oil for frying each batch of gyoza
• Filling:
• 8 ounces ground pork
• 2-3 leaves cabbage chopped very small
• 1 each green onion/scallion chopped very small
• 2 each shiitake mushrooms chopped very small
• 1 clove garlic minced

Preparation — preview

1. Instructions
2. (Optional) As cabbage leaves are thick and hard, we use different ways to make the cabbage leaves wilted. You can blanch or microwave them for a minute or two. You can also sprinkle salt to dehydrate the cabbage and squeeze the water out. Or you can skip the entire process all together.
   Remove the core of the cabbage leaves and cut into very small pieces.
3. Cut green onions and shiitake mushrooms into small pieces. Combine the ground meat, garlic, grated ginger, cabbage, green onion, and shiitake mushrooms in a large bowl.
4. Add the seasonings (1 tsp sesame oil, 1 tsp soy sauce, ¼ tsp kosher salt, 1 tsp sake, and freshly ground black pepper). Mix well and knead the mixture with hand until it becomes sticky.
5. Take a wrapper and place it in the palm of your non-dominant hand. Use a teaspoon to take a small amount of filling and put it in the center of the wrapper. Dip one finger in a bowl of water and draw a circle around the outer 1/4” of the wrapper with your wet finger until it’s wet all around.