Japanese Gyoza

5.0(15)

This is a great recipe for Gyoza. It is a little time consuming to make, but oh so worth the effort. A gyoza press makes the job easier. It makes 100 gyoza. I make them all and freeze the others (uncooked)for another time. The dipping sauce is so tasty that you will tempted to get up in the middle of the night and stick your finger in for a little taste. MMmmmm!

by lisar·published 2002-09-30

Open original recipe

Japanese

Servings

100

100 gyoza

Total time

2h 30m

prep 2h

Calories / serving

37 kcal

Ingredients (21)

serves

1 lb country-style pork sausagesausage
1 lb ground lean pork
1 tablespoon soy saucesoy-sauce
2 teaspoons chili oilchili-oil
1 carrot, finely shreddedcarrot
4 cloves garlic, mincedgarlic
6 green onions, choppedscallion
2 -3 tablespoons fresh ginger, gratedginger
1/2 medium cabbage, shreddedcabbage
1/2 cup beef brothbeef-broth
2 packages gyoza skins
peanut oilpeanut-oil
1/3 cup tahini (sesame paste)tahini
1/3 cup rice vinegarvinegar
1/3 cup Japanese soy saucesoy-sauce
1/4 cup sugar or 1/4 cup light corn syrupsugar
1 1/2 tablespoons sesame oilsesame-oil
1 tablespoon fresh garlic, pressed or finely choppedgarlic
1 tablespoon chili oilchili-oil
1/2 teaspoon szechwan pepperpepper
2 -3 green onions, choppedscallion

Instructions (23 steps)

01In a large skillet brown the pork and sausage.
02Saute this over med-high heat, adding the soy sauce and chili oil.
03When the meat is browned, add the next 4 ingredients and fry for several minutes.
04Add cabbage, cook til wilted.
05Add broth.
06Cover, let mixture steam until liquid is reduced.
07Remove mixture with slotted spoon and place in bowl to cool.
08*Brush water around the edges of gyoza wrapper.
09Place filling in gyoza.
10Seal with gyoza press or pinch together with fingers making little folds.
11Heat less than 1/4 cup peanut oil in pan.
12Addd several gyoza to pan.
13Brown gyoza on both sides.
14Carefully add 1/4 cup water to hot pan and quickly cover.
15Let steam until liquid is evaporated.
16Remove to cool.
17Makes about 100.
18These freeze well, freeze in single layer.
19*Ihave made the the filling the day before and assembled the gyoza right beore cooking.
20The whole family helps with this process.
21To make dipping sauce: Simply combine all of the ingredients in your blender or food processor.
22Blend at high speed until the sauce is smooth.
23Pour the sauce in a small serving bowl and top with a couple of drops of chili oil (if desiring a hotter sauce) and chopped green onions.

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Rich recipe — supports nutrition-aware planning.