Gyoza

I like to use organic turkey meat instead of the pork traditionally used in Japan and I use lots of cabbage and green onions. To wrap gyozas is very fun to do as a family. My husband and three sons always help me to wrap and we enjoy making them into different shapes. Also making it to “Gyoza party” with your friends would be so fun!

  (approx. 45-50pcs)

  •  300g cabbage
  • 1 bunch green onion
  • 300 g minced turkey, chicken or pork
  • 1 small piece ginger
  • 1 tablespoon low sodium soy sauce
  • ½ – 1 teaspoon salt
  • 45-50 round gyoza wrappers

Gyoza dipping sauce:

  •  2 tablespoon low sodium soy sauce
  •  3 tablespoon rice vinegar
  • Chili oil (dash) optional
  • Japanese mustard on the side (optional)
  1. Microwave the cabbage for 3 minutes on high, and squeeze out the liquid. Let cool before chopping finely. Squeeze out liquid again from the chopped cabbage. Chop the green onion finely and grate the ginger.
  2. Place the ground/minced meat of your choice, soy sauce and salt in a large bowl and combine well. Add in the cabbage, green onion, ginger and mix the filling together.
  3. Spoon about one heaping teaspoonful of filling in the center of each wrapper. Moisten a finger with a little water and run it halfway around the inside edge of the wrapper, to create a sticky edge. Fold over to enclose the filling, making a half-moon shape, and squeeze the wetted edge to the opposite edge to seal. It can also be useful (and prettier) to pinch the sealed edge several times to make a serrated sort of pattern.
  4. Heat a frying pan — preferably non stick — and add one tablespoon of oil. Place the gyoza in the pan in rows. Fry until the bottoms of Gyoza are golden brown (about 5 minutes) then add water to half cover the gyoza and immediately cover with a lid and cook until the water evaporates —about 10 minutes.
  5. Remove the lid and turn the heat down to medium till the pan is dry.
  6. Place gyoza upside down on a serving plate to show the beautifully browned side, and serve with the sauce in separate dipping dishes.

Uncooked gyoza can be stored in the freezer. When cooking frozen gyoza, do not thaw or defrost first; gyoza should be fried while still frozen.

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