Pork & Cabbage Gyoza Recipe

Gyoza is one of my childhood favorites but my mom did a different shape out of it. She’s a working mom and she doesn’t need to make it pretty for us to eat.  Fast and simple equal YUM!! Dipping with my favorite sauce made my day. I’m a picky eater and I know my mom and grandma had a hard time cooking for us young ones, as we will just complain about eating the same old food.

These times around will be different. I can’t wait to go back and show them that I’m a good cook as well. I want to cook for them and let them enjoy. Hopefully, they don’t complain as what we did when we were younger.

Here’s a simple recipe to share with you guys. 

  

 

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INGREDIENTS:

Gyoza wonton wrappers

2 tablespoons water for brushing

Oil, for pan-frying

2 tablespoons Japanese rice vinegar

2 tablespoons shoyu (Japanese soy sauce)

FILLING:

1 ½ cups finely shredded napa cabbage

2 scallions, finely chopped

4 oz/115 gram fresh ground pork

½ - inch / 1 cm piece fresh ginger, finely granted

2 garlic cloves, crushed

1 tablespoon shoyu (Japanese soy sauce)

2 teaspoons mirin

pinch of white pepper

salt, to taste

   

METHOD:

1)  To make the filling, mix all the ingredients together in a bowl.

2)  Lay a gyoza wonton wrapper in the palm of your hand and place 1 heaped teaspoon of the filling in the center. Brush a little water around the edges of the wonton wrapper.

3)  Fold the wrapper sides up to meet in a ridge along the center and press the edges together. Brush the curved edges of the wrapper with a little more water and make a series of little folds along the edges.

4)  Repeat with the remaining gyoza wonton wrappers and filling. Heat a little oil in a lidded deep skillet and add as many gyoza as will fill the bottom of the skillet with just a little space in between.

5)  Cook for 2 minutes, or until browned. Add water to a depth of 1/8 inch, cover the skillet and let simmer over a low heat for 6 minutes, or until the wrappers are translucent and cooked. Remove and keep warm while you cook the remaining qyoza.

6)  Put the vinegar in a small dipping dish, stir in the shoyu, and add a splash of water.

7)  Transfer the gyoza to a serving dish and serve with the sauce for dipping.