Gyoza (Japanese Potstickers)
Our son Craig has the most wonderful in-laws – Bryan and Karen Ostermiller. Bryan went to Japan on his mission and their family has been making Gyozas ever since. They have made Gyoza for us twice – once when we went camping and again when we spent Thanksgiving together at Craig and Corinne’s in Idaho. For Christmas a few years ago, they gave us all of the sauces to make Gyozas. It such a fun treat and fun to make as a family.
Close up of the sauces
1 pound ground pork
1/2 head cabbage, chopped very fine
3 – 4 green onions, chopped very fine
1/2 tsp. garlic granules
round won ton wrappers
Sesame oil
Ponzu – Citrus Seasoned Soy Sauce
Chili oil
PREPARING:
Chop cabbage and green onions very fine.
Mix vegetables into the pork. The best way to do this is with your hands – kind of slimy but it does the job.
Lay a won ton skin down and put a small spoonful of pork mixture on top.
Dip your finger in a small bowl of water and run it along one half of the skin.
Bring the two sides together and squeeze to seal. You can put a few little tucks in it to make it look pretty.
Set all the gyoza aside.
COOKING:
Heat about a tablespoon of sesame oil in a fry pan – cast iron works the best.
Lay gyozas on their sides and brown each side.
Once the second side is browned, pour 1/2 cup water in the pan and cover with a lid. Keep lid on until all the water is gone.
EATING:
Pour some Ponzu in individual cups. If you want it a little spicy, add a few drops of Chili oil.
Using chop sticks (or your fingers) dip gyoza in Ponzu sauce. Eat and Enjoy!
FULL RECIPE WITHOUT PICTURES —
GYOZA
1 pound ground pork
1/2 head cabbage, chopped very fine
3 – 4 green onions, chopped very fine
1/2 tsp. garlic granules
round won ton wrappers
Sesame oil
Ponzu – Citrus Seasoned Soy Sauce
Chili oil
Chop cabbage and green onions very fine.
PREPARING:
Mix vegetables into the pork. The best way to do this is with your hands – kind of slimy but it does the job.
Lay a won ton skin down and put a small spoonful of pork mixture on top.
Dip your finger in a small bowl of water and run it along one half of the skin.
Bring the two sides together and squeeze to seal. You can put a few little tucks in it to make it look pretty.
Set all the gyoza aside.
COOKING:
Heat about a tablespoon of sesame oil in a fry pan – cast iron works the best.
Lay gyozas on their sides and brown each side.
Once the second side is browned, pour 1/2 cup water in the pan and cover with a lid. Keep lid on until all the water is gone.
EATING:
Pour some Ponzu in individual cups. If you want it a little spicy, add a few drops of Chili oil.
Dip gyoza in Ponzu sauce. Eat and Enjoy!
