Sunday, May 18, 2008

Gyoza

This always goes over well. It's one of my all time favorite foods. Everyone loved it at our dinner party on Friday and in my family we are required to bring it to all major family dinners. Whether or not it goes with the meal is irrelevant because we're required to bring it anyway. Also, you can sneak pretty much whatever vegetables you want in there and the meat isn't really required if you're looking for a vegetarian option. Three and a half stars.

1 package won ton wrappers
1 tablespoon sesame oil
2 tablespoons soy sauce
2 cups chopped cabbage
1/4 cup chopped onion
2 cloves garlic, chopped
1/4 cup chopped carrot
1/2 pound ground pork
1 egg
1 tablespoon vegetable oil
1/4 cup water

Heat sesame oil and soy sauce in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny. The filling can be a little bland, so salt, pepper, garlic powder, ginger, etc. to taste.

Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.

Heat vegetable oil in a large skillet over medium-high heat.
Cook gyoza approximately 1 minute per side, until lightly browned. Pour water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.

Mix 1/4 cup soy sauce and 2 tablespoons rice vinegar for dipping sauce. Serve with hot rice.

Serve with: sticky rice, Korean BBQ chicken, edamame

3 comments:

Gretchen said...

We love these too. Although I usually skip the part where you brown the meat. I just steam the cabbage and cut it up and add it to all the other ingredients raw. Then I steam the wrapped up gyoza before browning. Seems like 6 one half dozen the other.

A nice trick is to prep and wrap them ahead and store them steamed but not browned (since they take a long time to wrap up). Just don't let the hot steaming ones touch or they'll stick to each other pretty bad. Then when you're ready to serve just brown them for a bit, then add a little water to help steam loosen them off the pan where they browned.

Don't forget a little sesame chile oil if you want a little kick to your sauce!

TheMoncurs said...

We usually just fill as many as we need (since filling and sealing is really time consuming) and then put the rest of the filling and wrappers in the fridge. Then we can take it out and just make however many we need.

And we actually usually buy our gyoza sauce. The homemade stuff isn't bad and it works in a pinch, but the store bought stuff is really kicky.

Kristi said...

Well this is certainly going to require a trip to the grocery store and someone holding my hand while I find all of this stuff, but I do want to try it! Sounds delicious!