Japanese Potstickers (Gyoza)


Japanese Potstickers (Gyoza)

Sui-gyoza is a type of gyoza that’s boiled in water or soup broth, which gives the gyoza wrapper a tender and chewy consistency. Another healthy alternative to fried gyoza is mushi-gyoza or steamed gyoza. Mushi-gyoza may be prepared and served in a bamboo steamer basket, similar to Chinese dimsum dumplings.


4    leaves Chinese cabbage,
           -minced (up; to 5)
      1 bn nira, minced
      2 lg green onions, minced
      2    cloves garlic, minced
      1 sm piece ginger, grated
      2 ts salt
      1 ts white pepper
      1 ds japanese soy sauce
      1 tb sesame oil
      1 tb peanut oil
      1 lb ground pork
      4    minced shittake mushrooms
           -(up to 5)
      1    gyoza skins


Procedures: Nira is a vegetable sold in bunches in oriental groceries, and has a garlic

Pour boiling water over cabbage and allow to sit for 1/2 min., then drain and rinse with cold water
. Combine with remaining ingredients and mix
coarsely with fingers. Place a tablespoon of filling in gyoza skin and crimp
edges. Placea small amount of oil in frying pan and heat. Place gyoza
in pan and fry over med heat until lightly browned on one side. Add 3
tablespoons of water to pan, and cover. Allow gyoza to steam a couple of
minutes. Serve with dipping sauce of soy and sesame oil

Keywords: Japanese Potstickers (Gyoza)

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