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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.
- 1 lb country-style pork sausage
- 1 lb ground lean pork
- 1 tablespoon soy sauce
- 2 teaspoons chili oil
- 1 carrot, finely shredded
- 4 cloves garlic, minced
- 6 green onions, chopped
- 2 - 3 tablespoons fresh ginger, grated
- ½ medium cabbage, shredded
- ½ cup beef broth
- 2 packages gyoza skins
- peanut oil
Dipping sauce Edit
- ⅓ cup tahini (sesame paste)
- ⅓ cup rice vinegar
- ⅓ cup Japanese soy sauce
- ¼ cup sugar or light corn syrup
- 1½ tablespoons sesame oil
- 1 tablespoon fresh garlic, pressed or finely chopped
- 1 tablespoon chili oil
- ½ teaspoon szechwan pepper
- 2 - 3 green onions, chopped
- In a large skillet brown the pork and sausage.
- Sauté this over med-high heat, adding the soy sauce and chili oil.
- When the meat is browned, add the next 4 ingredients and fry for several minutes.
- Add cabbage, cook til wilted.
- Add broth.
- Cover, let mixture steam until liquid is reduced.
- Remove mixture with slotted spoon and place in bowl to cool.
- Brush water around the edges of gyoza wrapper.
- Place filling in gyoza.
- Seal with gyoza press or pinch together with fingers making little folds.
- Heat less than ¼ cup peanut oil in pan.
- Add several gyoza to pan.
- Brown gyoza on both sides.
- Carefully add ¼ cup water to hot pan and quickly cover.
- Let steam until liquid is evaporated.
- Remove to cool.