Thursday, May 2, 2013


Gyoza AKA Potstickers from Michelle

½  lb. of ground pork makes about 50 gyoza and the skins usually come in packages of 50, so you can base your amounts off of that. 

1 lb. ground pork
An equal amount of finely shredded cabbage to the pork
2 cloves of garlic
An equal amount of freshly grated ginger to the garlic
4 green onions, chopped
Lots of fresh ground black pepper
Soy sauce
Sesame oil
Gyoza skins (or small wonton skins)

Mix all the ingredients.  Place about small amount (1-2 teaspoons) on each skin.  Wet one half of edges with water and seal the other half to it. Once they are all assembled, cook them in batches by heating a little oil in a frying pan and frying on each side.  Then put a little bit of water in the lid of the pan, pour it into the pan and cover it to steam them for a couple of minutes.  Serve with Ponzu (bottled citrus soy sauce -- on Asian aisle) and chili oil.  

No comments:

Post a Comment