Gyoza Recipe

Gyoza:

Ingredients:
2 packages gyoza wrappers (24 in each)
2 cups finely chopped cabbage or napa cabbage
1 bunch scallions (green onions) about 1/2 cup after chopping
1/4 lb ground chicken breast
1/2 ground chicken thigh or leg
1 cup water, with 2 teaspoon cornstarch dissolved
more water for sealing gyoza
Salt and Pepper

Directions:

Mix everything in a large bowl until combined (don't mix too much) and let sit for 15 minutes.






To make the Gyoza:

Put a small amount of the meat mixture in the center of the gyoza wrapper. Lighty dampen the entire edge around the wrapper with water, using your finger. Fold gyoza wrapper in half enclosing the meat inside, pleating one side of the wrapper as you press to seal the two edges together. (See picture.)









To cook the Gyoza:

Heat a pan on mid-high heat and put enough oil to thinly coat the bottom. Line the Gyoza up in the pan, sealed edge up. (See picture.) Cook until the bottom of the gyoza is golden brown. Then, pour in 1 cup of water with cornstarch dissolved. Immediately cover with a lid and lower the heat to medium. Cook until all of the water is dissolved. 2-3 minutes.



Using a spatula, remove gyoza from the pan to serving plate. Serve with dipping sauce. Recipe below.



Gyoza Dipping Sauce:

Ingredients:

1 part soy sauce to 1.5 parts rice vinegar.

Directions:

Stir to combine.