Juicy Gyoza
Ingredients:
| 1 pkg | Myojo brand gyoza wrappers |
| 2 tbsp | Oil for frying |
Gyoza Filling
| 1/3 lb | ground pork |
| 2-3 leaves | cabbage, chopped |
| 1/2 bunch | chives |
| 1/2 tsp | salt |
| 2 tsp | shoyu |
| 2 cloves | garlic, grated |
| 1 tbsp | ginger, grated |
| To taste | pepper |
| 1/2 cup | chicken stock |
| 1 tbsp | sesame oil |
Dipping Sauce
| 1 tbsp | rice vinegar |
| 1 tbsp | soy sauce |
| 1/8 tsp | la-yu --Japanese chili oil |
Instructions:
- Chop cabbage and chives. Sprinkle salt to dehydrate and squeeze out the water. May use a food processor for chopping.
- Mix in a medium-sized bowl ground pork, salt, shoyu, garlic, ginger, pepper, sesame oil, and half of the chicken stock. Add the rest of the chicken stock and mix well.
- Add the cabbage and chives to the meat mixture
- Take a wrapper and place it in the palm of your non-dominant hand. Use a teaspoon to place a small amount of filling in the center of the wrapper. Dip one finger in a bowl of water and draw a circle around the edge of the wrapper.
- Using your thumb and index finger, make pleats starting from the left side of the wrapper -- forming 3-4 pleats.
- Add oil in a pan and place the gyoza in a single layer -- flat side down in a circular shape
- Cook with medium heat for about 2 minutes
- Add one (1) cup of water to the pan, cover immediately and cook about 3 minutes
Recipe submitted by Natsumi Yamasato