Dad and Tommy's Gyoza

Dad and Tommy’s Gyoza

We have been working on this recipe for years and years. This amount is for a family of 5. - David 

Filling

• 2 lbs ground pork
• 3 T Cooking Sherry
• 2 T Japanese soy sauce (Kikoman or other)
• 1 T Rice Vinegar
• 4 large garlic cloves minced (or through a garlic press)
• 2 thumb sized pieces of fresh ginger finely chopped  
• 1 small head of cabbage finely chopped (or 1 1/2 bags of Cole Slaw cut cabbage)
• 2 Shitake mushroom caps finely chopped
• 3-4 scallions finely chopped
• Salt and Pepper 

Wrappers

• 2 packages round wrappers that can be found at a Chinese grocery store.  

Sauce (put the vinegar in a small bowl, then add a small amount of soy sauce)

• White Vinegar
• Japanese soy sauce
• A few drops of hot sesame oil

1. Start by putting the cabbage in a large bowl. Add the cooking sherri, rice vinegar, and soy sauce. I’m never really precise with the liquids. I just splash it in. Let that mixture sit while you are chopping the garlic, ginger, scallions, and shiitake mushrooms.

2. Add the ground pork to the cabbage and the rest of the filling ingredients. Mix thoroughly. I always check the filling by checking to see if it smells like gyoza. 

3. Fold the gyoza using round wrappers

4. Heat a skillet and add a small amount of cooking oil. When the skillet is hot, put the gyoza lined up in the pan. It’s good to put them in lines. 

5. Check the bottom of a gyoza to see if it is crispy brown. When the bottom is brown, add enough water to cover the entire bottom of the pan. Turn the heat down slightly and cover. Cook until all the water is evaporated. 

6. Serve by taking a spatula and lifting up a line of gyoza and flip over on a plate.