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Japanese Gyoza

Source of Recipe

Rhonda G


List of Ingredients

Japanese Gyoza


1-1/2 cups cabbage, boiled & chopped
3 green onions, sliced thin
1-1/4 pounds reduced fat ground pork
1/2 cup dry shiitake mushrooms, reconstituted & chopped
1 tsp. sesame oil
2 Tbsp. soy sauce
2 Tbsp. chopped garlic
2 Tbsp. grated fresh ginger or ginger paste
2 pkg. gyoza wrappers


Recipe


Combine the first 8 ingredients in a bowl and mix well.

Place a teaspoonful of filling in a gyoza wrapper and put water along the edge of the wrapper.

Fold the wrapper over and crimp the edges with a fork.

Spray sauté pan with Pam cooking spray.

Put gyoza in the pan and cook on medium high heat until the bottoms become brown.

Turn the gyoza over and brown the other side.

Add 1/4-cup water in the pan.

BE CAREFUL BECAUSE THIS WILL SPLATTER!

I place my splatter guard over the pan and then pour the water through it.

Leave the splatter guard over the pan and cook until all water is evaporated and Gyoza are transparent.

Transfer gyoza to a plate and serve immediately with sweet chili sauce or a mixture of soy sauce & rice wine vinegar.

Notes

Gyoza wrappers are similar to won ton wrappers and can be found in any Asian market.

Sweet chili sauce and rice wine vinegar can usually be found in the ethnic section of any large grocery store. If you can't find them there, try the Asian market.