October 10, 2010



Have you ever made gyoza before? Or any other kind of dumpling/potsticker/bun? I made some BBQ Pork Buns a long time ago, and the cooking of them is quite similar (though these are nothing like them in the end).

So simple, so tasty. Why bother buying them frozen at the store again? Never again, I say!

The beauty is that the filling can be done with just about anything. Go vegetarian instead of pork. Use the same hoisin chicken that we used here. All you need is a little imagination, and sky's the limit.

I even included the recipe for the gyoza dipping sauce. Aww, how nice of me. Enjoy!


1 tablespoon sesame oil
2 cups chopped cabbage
1/4 cup chopped green onion
1/4 cup chopped onion
1 clove garlic, chopped
1/2 pound ground pork
1 egg
1 (10 ounce) package wonton wrappers
1/4 cup water

Dipping sauce:
1/4 cup soy sauce
2 tablespoons rice vinegar
optional: garlic powder
optional: green onion, chopped


1. Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic, and green onion. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
2. Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
3. Steam gyoza until the water is gone.
4. In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers. Add extra green onions to the sauce, if desired.

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