This is a recipe I developed 20 years ago and just used to win the top honor in our newspaper’s Christmas cooking competition. My family enjoys this dish the most. Include tortilla chips with your serving.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 36 gyoza |
Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- ½ teaspoon chili-garlic sauce
- 2 cups ground pork
- ½ cup finely chopped leeks, white and light green parts only
- 2 medium mushrooms, finely chopped
- 2 cloves garlic, chopped
- 1 tablespoon Japanese rice wine
- 1 tablespoon soy sauce
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 (16 ounce) packages dumpling wrappers
- 4 tablespoons vegetable oil for frying
Instructions
- Combine soy sauce, rice vinegar, sesame oil, and chili sauce in a small mixing bowl for dipping sauce. Set aside.
- Combine pork, leeks, mushrooms, garlic, rice wine, soy sauce, ginger, sesame oil, salt, and pepper in a large bowl. Mix well to form a uniform mixture.
- Take one round dumpling wrapper and put 2 tablespoons of the pork mixture on 1/2 of the wrapper. Leave approximately 1/8 inch space from the end of the dumpling. Using a brush or your finger, apply a thin coat of water all along the open space. Fold the wrapper over and push down, so the two sides get “glued” together and form a half moon. Use a fork to pinch down on the edges of the half moon to seal. Repeat to make remaining dumplings.
- Heat 1 tablespoon of oil in a large nonstick pan over medium heat. Place the dumplings into the pan in one layer; do not overcrowd. Cook the dumplings for 3 to 4 minutes.
- Without flipping the dumplings, pour about 4 tablespoons of water into the pan and cover immediately. Allow the dumplings to steam until the water has evaporated and the meat inside has cooked, 3 to 4 minutes.
- Remove the lid and pour remaining tablespoon of oil into the pan and let the dumplings crisp up from the bottom; do not flip-gyoza should only be crisp on one side and steamed on the other. Place the dumplings browned-side up on a plate. Repeat with remaining dumplings and more oil as necessary. Serve with the dipping sauce.
Nutrition Facts
| Calories | 650 kcal |
| Carbohydrate | 89 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 3 g |
| Protein | 31 g |
| Saturated Fat | 5 g |
| Sodium | 1467 mg |
| Sugars | 1 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |