Pork Gyoza
Small dumplings filled with ground pork and veggies, then pan-fried and steamed to perfection!
Gyoza:
1 pound ground pork
4 cloves garlic, grated or pressed
1 small onion, grated
2 tsp. ginger, grated
1/2 cup carrot, grated
2 cups napa cabbage, finely sliced
1 tsp. sesame oil, plus more for frying
salt
vegetable oil for frying
1 package round gyoza wrappers (usually found in the frozen section)
Sauce (optional since these pair well with soy sauce alone!):
4 tbsp. rice vingear
4 tbsp. soy sauce
1 tsp. sesame oil
1/4 tsp. crushed chili flakes
Add the pork, garlic, onion, ginger, carrots, cabbage, sesame oil, and salt to a bowl and mix well.
Using a gyoza press (like this one) will make the wrapping process much easier, however you can do it by hand as well.
Using a small bowl of water, dip your fingers in and trace the perimeter of the gyoza wrapper. Next, scoop about 2 tsp. of the pork filling onto the center of the wrapper. Fold and seal shut using the press. Continue the wrapping process and set gyoza aside being careful that they aren’t touching so that they don’t stick together.
Once you are ready to fry them, prepare a large frying pan with a lid by adding a layer of vegetable oil to the pan and about a tbsp. of sesame oil. Heat over medium heat and add gyoza.
Fry one side, then the other, until they are golden brown. Add about 1/4 cup water to the pan and cover with a lid. Let them steam for about 2 minutes or until most of the water has evaporated. Remove and serve or, if you like them crispy, give them a minute or 2 more on the heat.
Serve hot with soy sauce and chili oil or whip up a quick qyoza sauce by combining the rice vinegar, soy sauce, sesame oil and chili flakes (or a dash of chili oil)
Notes:
The gyoza can be frozen up for up to 3 months. Makes sure they are not touching when you put them into the freezer to avoid them from sticking.
