These Japanese dumplings, known as pot stickers are a common find in Ramen Shops. While there are many versions, they are typically stuffed with seasoned pork and vegetable mixture and wrapped in a slightly thicker than won ton wrapper.
Traditionally pan fried until browned and then steamed; creating a wonderfully chewy tender filled dumpling.
1 TB vegetable oil as needed
½ c.-1c. water as needed
½ lb. ground pork
1 lb. won bok, coarsely chopped
¼ c. green onion, finely chopped
1 large egg, beaten
2 cloves garlic, grated
1 TB ginger, peeled, grated
2 TB Aloha shoyu
1 TB sesame seed oil
1 TB sake
1 tsp. salt
Gyoza Dipping Sauce:
¼ c. Aloha shoyu
1/3 c. rice wine vinegar
½ tsp. rayu (chili oil)
¼ tsp. togarashi (Japanese ground red pepper
¼ c. chopped green onion, optional
In a mixing bowl; combine filling ingredients well. Place by heaping tablespoonful into center of wrapper. Fold in half; seal edges with water and pleat edges.In a skillet over medium high heat; warm oil. Arrange gyoza in single layer in skillet and brown bottoms. Add water into skillet; cover and steam 1-2 minutes. Uncover and continue cooking until liquid has evaporated. In a mixing bowl; combine all ingredients.Makes ½ cup.
For service: serve with Gyoza Dipping Sauce. Makes approximately 24 pieces.