Gyoza. Always and forever.

By popular demand! The Sasano gyoza recipe! It’s easier than it sounds. The hardest part is creating the little pleats, but as long as you seal the meat into the wrapper in some way, it doesn’t matter how it looks. We (my big sister, my twin sister, and I) were making these with my mom since we were little, and maybe we had unusually good fine motor skills for our age (which we did, according to my kindergarten report card), but it’s not an exact thing.

You need:
half pound ground pork (or you can use veggie ground!)
half pound cabbage (I use the crinkly Savoy type, or Japanese hakusai), chopped fine
One or two cloves of garlic, minced
Two stalks of green onion, chopped small
One tablespoon soy sauce
One tablespoon sesame oil

About 40-50 dumpling/wonton wrappers (get the ROUND ones). If they are frozen, thaw them. Don’t let them dry out! Throw a slightly damp cloth or paper towel over top while you’re working.

Soy sauce + rice vinegar + chili oil for dipping.

What you do:
Mix all the filling ingredients together. Take a small spoonful of filling, deposit it in the centre of the wrapper. Dip a finger into some water and draw a line around half the circumference of the wrapper and fold the gyoza in half to seal the edges, making around 6 pleats one side of it if you feel up to it.

Place the finished ones on a plate dusted with corn starch and if you feel like they’re drying out, damp cloth/paper towel on top.

You should have around 40-50 gyoza made. To cook them, heat up a bit of oil in a pan, place your gyozas in and let one side of them brown a bit. Then take a little water, throw it in, and cover to finish them in steam. Depending on the size of the pan, it’s probably a couple tablespoons to a quarter cup. Check to see if the meat is cooked, and eat it as a sacrifice. If it is cooked, take them out of the pan and eat them with hot fresh white rice, dipping them in a soy sauce/vinegar (or lemon) and/or chili oil.

If you’re not up to eating all 40 at once (I usually eat about 10 at a sitting), you can freeze the uncooked ones for lazier days.

Sorry for no photo. They were slightly burnt, and then I ate them.

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One Response to Gyoza. Always and forever.

  1. Pauline says:

    If you use veggie ground, it will be saltier.
    Hakusai is sometimes labelled Suey Choi.
    “Small amount” of filling is smaller than you think. It’s probably half a Tbsp.
    Mari had the fine motor skills. Mom was always disappointed by my pleats. I could never remember if the pleats were//////, \\\\\\, ///\\\ or \\\///, and I still can’t get get the flat bottom right.

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