JAPANESE GYOZA
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!
Provided by lisar
Categories Japanese
Time 2h30m
Yield 100 gyoza
Number Of Ingredients 21
Steps:
- In a large skillet brown the pork and sausage.
- Saute this over med-high heat, adding the soy sauce and chili oil.
- When the meat is browned, add the next 4 ingredients and fry for several minutes.
- Add cabbage, cook til wilted.
- Add broth.
- Cover, let mixture steam until liquid is reduced.
- Remove mixture with slotted spoon and place in bowl to cool.
- *Brush water around the edges of gyoza wrapper.
- Place filling in gyoza.
- Seal with gyoza press or pinch together with fingers making little folds.
- Heat less than 1/4 cup peanut oil in pan.
- Addd several gyoza to pan.
- Brown gyoza on both sides.
- Carefully add 1/4 cup water to hot pan and quickly cover.
- Let steam until liquid is evaporated.
- Remove to cool.
- Makes about 100.
- These freeze well, freeze in single layer.
- *Ihave made the the filling the day before and assembled the gyoza right beore cooking.
- The whole family helps with this process.
- To make dipping sauce: Simply combine all of the ingredients in your blender or food processor.
- Blend at high speed until the sauce is smooth.
- Pour 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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Thimira Keshan
[email protected]I'm not a big fan of gyoza, but these were actually pretty good. The filling was flavorful and the wrapper was crispy.
Gurpreet Narang
[email protected]These gyoza were a great way to use up some leftover vegetables. They were easy to make and tasted great.
Shimmer Vybz
[email protected]The gyoza were delicious! I would definitely recommend this recipe.
Callum Pollock
[email protected]The gyoza were not as crispy as I would have liked. I would recommend cooking them for a longer period of time.
Harchand Mal
[email protected]The gyoza were a bit too oily for my taste. I would recommend using less oil when cooking them.
Naboth Chauke
[email protected]The gyoza were good, but I found the filling to be a bit bland. I would recommend adding more spices or herbs to the filling.
Elsa Bucia
[email protected]These gyoza were a bit more difficult to make than I thought they would be, but they were worth the effort. The end result was a delicious and satisfying meal.
Renee Skinner
[email protected]I've made these gyoza several times now and they are always a crowd-pleaser. They are easy to make and the results are always delicious.
Sbonelo Jom
[email protected]The gyoza were delicious! The filling was flavorful and juicy, and the wrapper was crispy and golden brown. I would definitely recommend this recipe.
Gnawa Momba
[email protected]These gyoza were a hit at my party! The flavors were amazing and the dipping sauce was the perfect complement. I will definitely be making these again.