No pie crust is necessary for this apple betty. This dessert with a lovely crisp topping is always praised by everyone. The amount of streusel can be changed to alter the sweetness.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 10 |
| Yield: | 30 gyoza |
Ingredients
- 1 tablespoon sesame oil
- 2 cups chopped cabbage
- ¼ cup chopped onion
- ¼ cup chopped carrot
- 1 clove garlic, chopped
- ½ pound ground pork
- 1 large egg
- 1 (10 ounce) package wonton wrappers
- 1 tablespoon vegetable oil
- ¼ cup water
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
Instructions
- Heat sesame oil in a large skillet over medium-high heat. Add cabbage, onion, carrot, and garlic; cook and stir until cabbage is limp, 3 to 4 minutes. Add ground pork and egg; cook and stir until pork is browned and crumbly, 5 to 7 minutes.
- Make the gyoza: Place about 1 tablespoon pork mixture into the center of a wonton wrapper. Fold wrapper in half over filling, then seal the edges with moistened fingers. Repeat to make remaining gyoza.
- Heat vegetable oil in a large skillet over medium-high heat. Cook gyoza in the hot skillet until lightly browned, about 1 minute per side. Add water to the skillet, reduce the heat, cover, and steam gyoza until water is gone. Remove from the heat.
- Mix soy sauce and rice vinegar together in a small bowl. Serve as a dipping sauce with gyoza.
- Any ground meat can be substituted for ground pork.
Nutrition Facts
| Calories | 184 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 2 g |
| Sodium | 546 mg |
| Sugars | 1 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This was my first time making dumplings and they turned out really well. I did up the carrot because I didn’t realise I was out of cabbage until I started making them, and they still turned out great. Can’t wait to try them again with cabbage.
These are really good. This recipe makes a ton too so we were able to freeze about half. It’s just a pain stuff and folding, frying, then steaming them.
I made this and it was a real hit with my man. they took a little time but well worth it.
I’m sure it’s good with carrots but I used 1 head of cabbage, 1 yellow onion, 1 pound of ground pork, 1 pack shitake mushrooms, and no green onions everything else the same. I fried them as well as pan fried…..it was outstanding !!! Make sure you get good quality wrappers.(I used a food processor to chop everything up pretty fine) do not precook anything unless your steaming them which I haven’t tried yet.
Best thing ever
I visited Japan this summer and was absolutely desperate for some gyoza upon my return. My fiancé and I sat down and found this recipe. Tasted authentic and delicious! I just used normal soy sauce for the dip because I didn’t think the rice vinegar was necessary. My host mom was proud of me when I sent her the picture! I finely chopped all the vegetables and only put in 1.5 cups of cabbage. It was perfect!
So good. We made 70-80 total and had no leftovers. That was feeding 7. 2 of which are picky eaters and had no complaints. Definitely going to be on the regular family menu.
The recipe is excellent! However, the instructions, for Gyoza, are incorrect. Gyoza (Japanese) are typically wrapped into a slightly smaller wrapper than potstickers. Also, they are then deep fried as a cooking method. Instead, Potstickers, (typically Chinese or from Asian countries other than Japan) are fried on the bottom, & steamed to finish cooking. The Chinese have a cute story as to how this method of cooking them came to be, about an inattentive Chef several enos ago. A great many Japanese Sushi bars serve potstickers under the Japanese term of Gyoza, however, typically, the ones with a true “Sushi Master” will serve them deep fried, or will differentiate between the two on their menu. Hope this helps!!! I personally love them however they’re cooked!!!
It didn’t turn out at all. I think I’ll end up making the filling into a burrito. We ending up have frozen pizza for supper…lol.
I made these today with the help of my 14 y/o son. He loves the gyoza that we get at our local Japanese restaurant. These were delicious! After reading several different recipes online, paired with the reviews here, I made the following changes: 1. I did not precook the meat and veggies. It truly was not necessary. Everything came out well cooked. 2. I omitted the egg. 3. I added 1 tsp sesame oil to my meat mixture. My first batch stuck to the pan. To prevent this, with the second batch, after adding the 1/4 cup water and placing the lid on the pan, once it died down just a little I removed the lid and drizzled a tsp of oil around the outer edge of the skillet. This did the trick and I didn’t have any more sticking. Also, I was unable to find round gyoza wrappers, so I just used square won ton wrappers.
Not too hard for the most part. However, wrapping the wanton wraps is challenging and time consuming if you don’t have much experience with it.
Good foundational recipe. There are so many things you can do with this to shape it to your personal tastes and likes.
Good but not quite what I remember from living in Japan for 3 years . I made with pork and I think Japanese must have used a combo of beef and pork.
Super yummy – seasoned cabbage mixture to my taste, of course – garlic powder, salt, pepper. Didn’t have sesame or veggie oil – used what I had. I also used a bag of Raw cole slaw that had cabbage and carrots in it – chopped them up smaller – added green onions. Egg. Didn’t add other meat. For sauce replaced rice vinegar with apple cider. Mucho amazing. Def make again.
I love this recipe! It’s so delicious! The only downside is my kitchen still smells like sesame oil after two days, haha. However, that won’t stop my from making it again.
Gyoza was delicious. Too much cabbage for my taste, so I doubled up on the meat and egg, and stuffed them as full as I could, then stuck the gyoza wrappers together with egg white. Only thing this recipe really needs is some crushed black pepper to make it perfect.
These turned out amazingly! My whole family loved them and said they were the best they’ve had. I used green onion and dumpling wrappers.
The receipt was easy to follow and it turned out just great.
We have used this recipe for many years. I use cole slaw mix instead of chopping the cabbage and carrot.
I thought that these were good, but similar to some of the other comments, I think that they lack some seasoning. I simply added salt to the veggie mixture, and that helped tremendously. Next time, I may add some ginger, etc. as others have suggested. In addition, I felt like the mixture could be put into the food processor in order to make it stick together a bit better inside of the wrapper. When I make these again, I will do that. The insides felt kind of grainy when biting into them. I also deep fried them in a small deep fryer on my stove. It worked great!
These turned out great! I did follow some of the other reviewers’ suggestions to not precook the filling and that worked out really well for me. The texture and taste were more or less the same as the gyoza I’ve enjoyed in restaurants. I think the only other changes were that I used some black pepper and I had to use wonton wrappers.