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Pan-fried-gyoza

Prep Time: 40 minutes

Cook Time: 5 minutes

Yields: 10 servings

Gyoza Edit

Gyoza is a dumpling typically filled with seasoned ground meat. It originated from China (Jiaozi) and was introduced to Japan. It is a widely popular dish that mixes great as a side dish for most Ramen Dishes.

Traditional Gyoza dough is made by hand and is the most difficult part of the Gyoza-making process. Although, the process is easy when using Supermarket bought Gyoza packets.

Ingredients Edit

  • 1 tablespoon sesame oil
  • 2 cups chopped cabbage
  • 1/4 cup chopped onion
  • 1 clove garlic, chopped
  • 1/4 cup chopped carrot
  • 1/2 pound ground pork
  • 1 egg
  • 1 tablespoon vegetable oil
  • 1 (10 ounce) package wonton wrappers
  • 1/4 cup water
  • Dipping Sauce:
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar

Directions Edit

1. Heat sesame oil in a large skillet over medium heat. Mix in cabbage, onion, carrot, and garlic. Cook and continually stir until cabbage is limp.


2. Mix in ground pork and egg. Cook until pork is evenly brown and egg is not runny.

3. Preheat vegetable oil in a large skillet over medium heat.

4. Place 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal the edges with moistened fingers.

5. Add gyoza to the preheated vegetable oil and cook approximately 1 minute per side, until both sides are lightly browned.

6. Once gyoza are finished cooking, place ½ cup of water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.


7. Dipping sauce: In a small bowl, mix soy sauce and rice vinegar.

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