Gyoza dumplings actually originated in China but became popular in Japan. The most common filling for gyoza is ground pork with cabbage and chives. You can also add ground shrimp (ebi-gyoza) or make it vegetarian. They can be boiled, steamed, deep fried, or pan-fried. My favorite is pan-fried because it gives a nice combination of the crispy and soft texture of the skin.
Makes about 50 pieces
1 lb. ground pork
1 C. shredded cabbage
2 t. minced ginger
1 t. minced garlic
2 T. sliced chives or scallions
1 t. sugar
1 T. soy sauce
1 T. sesame oil
Salt, to taste
1 pkg. gyoza wrappers
1/2 C. low sodium soy sauce
1 T. rice vinegar
1 t. chili oil
1 T. sliced scallions
1. In a medium bowl, mix all the ingredients except for wrappers.
2. Fill each wrapper with 1 teaspoon of the pork mixture. Dip your finger in water then dab along the edges of the wrapper. Seal by folding them in half and pressing along the edges.
3. To pan fry the gyozas, heat 2 T. oil in a large frying pan on medium high. Once oil is hot, line up approximately 12 gyozas inside the pan. Leave for about 2 minutes to brown the skin. Then turn the gyozas over (I find that using a chopstick is the easiest and fastest way to do it).
4. Pour 1/4 C. of water into the pan and quickly close with a lid (or you'll get oil splattered all over). Let they gyozas steam for a couple of minutes until most of the water evaporates. Transfer gyozas onto a paper towel to absord the excess oil.
5. Wipe pan and repeat Steps 3 and 4 to pan fry the rest of the gyozas.
6. In a small bowl, mix soy sauce, rice vinegar, chili oil, and scallions. Serve gyozas with dipping sauce.