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Gyoza (potstickers)

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.


Posted By: Deirdre K Todd
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Prep Time: 30 minutes | Cook Time: 20 minutes | Ready In: 50 minutes
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Gyoza wrappers

1 TB vegetable oil as needed

½ c.-1c. water as needed

Filling:

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


Cooking Process:

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.

how to serve:

For service: serve with Gyoza Dipping Sauce.  Makes approximately 24 pieces.

 

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