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Pork Gyoza

from Kim Weber

  • ½ lb. ground pork

  • 1 package wonton / dumpling wrappers

  • 1 cup finely chopped cabbage

  • 1 clove minced garlic (or powder)

  • 2 green onions chopped

  • 1½ tsp minced fresh ginger root

Mix all ingredients together. Put spoonful of mixture in middle of wonton or dumpling wrapper, fold over and seal with corn starch mixture paste. Dip one finger in a bowl of water and draw a circle around the outer ¼” of the wrapper with your wet finger until it’s wet all around. Fold the wrapper in half and pinch or fold in pleats to seal wrapper closed.


Heat the oil in a large non-stick frying pan over medium high heat. When the pan is hot, place the gyoza in a single layer, flat side down (in two rows or in a circular shape). Cook until the bottom of the gyoza turns golden brown, about 3 minutes. Add ¼ cup of water to the pan. Immediately cover with a lid and steam the gyoza for about 3 minutes or until most of the water evaporates.


Remove the lid to evaporate any remaining water. Add 1 tsp sesame oil around the frying pan. Cook uncovered until the gyoza is nice and crisp on the bottom. Transfer to a plate and serve with dipping sauce. For the dipping sauce, combine the sauce ingredients in a small plate and mix all together. 


**Optional sauce: ¼ cup soy sauce, 2 tsp vinegar, 2 tsp sesame oil.

Makes approx. 5 servings.


Gyoza and pot stickers are both prepared in similar manner with the combination of frying and steaming, so they are not too different. One of the distinctive differences is that gyoza usually come in smaller size with thinner skin. With thinner skin, you will find gyoza yield a much more crispy texture and bite. The filling is also finer in texture. Some say gyoza tend to be heavier on the garlic, which is great if you like garlic!


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