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Gyoza Recipe

Many of you have asked for my Gyoza recipe, so I thought it was finally time to figure it out for myself!

My family has been making these little Japanese dumplings every since I can remember. Though they are typically served as an appetizer, we make a ton of them and eat them as our dinner! We also like to serve ours with rice and stir-fried vegetables to round out our meal.

Keep in mind, you can vary the meat and vegetables as you see fit for your family. What I’m showing you below is a standard recipe, but because you’re putting the filling in the food processor, you can really put whatever vegetables you have on hand in there. I’ve also make a Thai version with ground chicken and cilantro which was very yummy too.

GYOZA

1 lb ground beef
2 garlic cloves
1/4 green cabbage, chopped (about 2 cups)
chives/green onions (to taste)
1 T soy sauce
1 t teriyaki sauce
60 Gyoza skins (available at local Oriental market)
Small bowl of water

Process vegetables and garlic in food processor first, then add beef and sauces and pulse until just blended.

Place one gyoza skin in palm of hand. Scoop 1/2 t of filling into center. Dip your finger into water, then run it along half the perimeter of the skin. Fold over and pinch from the center outwards, creating a half-moon. Make sure edges are completely sealed. Finish the same way with the rest of the skins (this is time consuming, so enlist help if you can!)

Heat large frying pan that’s been lightly coated with Sesame oil. You’ll also want to fill a medium size saucepan with water and bring it to a boil. Once pan is hot (medium heat), place the gyoza in a circle¬† in the pan. Allow to pan fry about 3-5 minutes, until bottoms are lightly browned (the first batch never turns out quite right, so don’t be discouraged if your first attempt doesn’t go so well!). Then take about 1/3 cup of the boiling water, pour over gyoza in pan, and cover immediately. Steam for two and a half minutes.

Remove from pan and serve immediately. This is one of those meals where I’m cooking while we’re eating, since you can only get about 10-15 gyoza in the pan at a time and they’re best when served straight from the pan with the sauce below. Enjoy!

Gyoza Sauce

In a 1 cup Pyrex measuring cup, add:
1/4 c soy sauce
then fill with water until you get to 1/3 c line
Add 2 garlic cloves that have been finely chopped
A few dashes of rice vinegar
Chili paste to taste
A splash of sesame oil
(You like my specific measurements? Just play with this and fix it to your taste!)