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Gyoza (Japanese Potstickers)

January 1, 2013

Gyoza (14)

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.

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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.

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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.

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Dip your finger in a small bowl of water and run it along one half of the skin.

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Bring the two sides together and squeeze to seal.  You can put a few little tucks in it to make it look pretty.

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Set all the gyoza aside.

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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.

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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.

Gyoza

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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!

Gyoza (1)

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!

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