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Loading...| 1 package gyoza wrapper or ( 30 sheet ) package wonton wrappers | |
| 2/3 lb ground pork | |
| 1/3 lb cabbage | |
| 1 bunch green onions or 1 bunch garlic chives , known in Japanese as nira | |
| 1 inch fresh gingerroot , ground | |
| 1 garlic clove | |
| 2 tablespoons soy sauce | |
| 1 tablespoon sake | |
| 1 tablespoon sesame seed oil | |
| 1 teaspoon salt | |
| pepper , to taste |
| 1. | Finely chop the cabbage and green onions or chives, and mix them with salt in a bowl. Leave for 2 minutes, then squeeze the mixture well to remove any excess water. |
| 2. | In a separate bowl, mix ground pork, garlic, ginger, soy sauce, sake, sesame oil, and pepper until well combined. |
| 3. | Add the cabbage and onion mixture to the bowl and mix well. |
| 4. | Place about 1 tablespoon of filling at the center of each wrapper. |
| 5. | Brush the edges with water and seal them by folding the wrapper into half-moon shapes. Pleat the edges to seal the filling. |
| 6. | Heat the oil in a frying pan over medium-high heat. When the oil is hot, place the gyoza in the pan, flat side down. Cook for about 2-3 minutes or until the bottoms have turned golden brown. |
| 7. | Add 1/4 cup of water or chicken stock to the pan and cover immediately with a lid. Reduce the heat to medium and steam for about 3-5 minutes or until all the water has evaporated and the filling is fully cooked. |
| 8. | Remove the lid and cook for another minute or until the bottoms are crispy and golden. |
Gyoza is an easy-to-make, delicious and nutritious appetizer that can be served on any occasion.
The filling can also be customized to fit various dietary preferences.
Gyoza contains pork and oil, which can be high in calories and fat if consumed in excess.
Gyoza is a great source of protein and fiber, which can help promote fullness and prevent overeating.
The garlic and ginger used in the filling also have anti-inflammatory and immune-boosting properties.
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