These cookies are incredibly tasty and moist with lots of chocolate. Your previous chocolate chip cookie recipe should definitely be thrown out.
| Prep Time: | 1 hr |
| Cook Time: | 8 mins |
| Total Time: | 1 hr 8 mins |
| Servings: | 6 |
| Yield: | 40 gyoza |
Ingredients
- 12 ounces ground pork
- ¼ head cabbage, shredded
- 1 egg
- 2 spring onions, sliced
- 1 tablespoon soy sauce
- 2 teaspoons sake
- 2 teaspoons mirin
- 2 teaspoons minced fresh ginger root
- 40 gyoza wrappers, or as needed
- 2 tablespoons vegetable oil
- ½ cup water
- ¼ cup rice wine vinegar
- ¼ cup soy sauce
Instructions
- Combine ground pork, cabbage, egg, spring onions, 1 tablespoon soy sauce, sake, mirin, and ginger in a large bowl; mix well.
- Place approximately 1 to 2 teaspoons of the pork mixture in the center of each gyoza wrapper. Moisten your fingers with water and rub around the edges of each wrapper. Fold wrappers in half over filling, creating a semi circle. Take one side of the wrapper and make crimps along the edges for a decorative pattern (like pleats of a skirt) and press along the edges to seal the two sides together. Ensure there isn’t much excess air caught inside the dumpling. Repeat until all the pork mixture is used.
- Heat vegetable oil in a large skillet over medium-high heat. Place as many gyoza in the skillet as fit in a single layer and fry until the bottom is browned, about 3 to 5 minutes. Add water to skillet and reduce heat. Cover and allow gyoza to steam until all the water has evaporated, about 5 minutes. Repeat with the remaining gyoza.
- Mix rice vinegar and soy sauce together for a dipping sauce and serve with the gyoza.
Nutrition Facts
| Calories | 349 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 2 g |
| Protein | 18 g |
| Saturated Fat | 4 g |
| Sodium | 1106 mg |
| Sugars | 3 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Very good after I took out the egg, it has no use in the filling!
I have also added reconstituted dry shitake mushrooms that have been simmered in a dashi, soy sauce and mirin mixture, drained of excess moisture, sqeezed out, minced and added to the gyoza filling. Also add some grated fresh ginger. Have something simmering on the side with a little zing as a dipping sauce. Oh, and savoy or nappa cabbage work best, slivered and chopped.
My husband and I love this recipe. And if you are not a fan of pork, ground beef also works amazingly well!
This recipe almost makes it. Add bacon Spam to your ground pork and you won’t believe how good these will be. Also, I use Savoy cabbage or Napa cabbage as it is sometimes called. It is a little softer and more easily blended with the meat. I also shred a bit of carrot for color. If you use the Spam, you can leave out the egg. I never use egg. The spam holds it all together well.
These are delicious and I will be making them again. The only change I made was I added a small squeeze of honey to the dipping sauce.
Yummy. I’ll make these again.