Gyoza

Saturday night at our house is usually appetizer night. I love appetizers. I like that I can try a few different things instead of having to choose only one thing for dinner. This weekend I chose to make some gyoza and Szechuan beans. The kids chose peanut butter and jelly sandwiches, because kids are crazy like that. Here is the recipe for the gyoza. Traditionally, the edges are pleated or crimped, but that seemed like a lot of unnecessary work, so to save time I just folded the top of the wonton wrapper over the filling and then folded the corners in. That seemed to do the trick.  Once they’re pan fried, any extra can be frozen. This recipe will make about 50 gyoza.

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1/2 Lbs Ground Pork

100 g cooked shrimp, chopped

1 Tbsp Ginger, grated

2 Cloves of garlic, minced

1/2 Cup Carrot, grated

1/2 Cup cabbage, chopped

2 Green onions, sliced

2 Tbsp Rice wine vinegar

2 Tbsp Tamari

1 Pkg Wonton wrappers

1 Egg

In a medium mixing bowl, combine first 9 ingredients. Mix well. Cover and let the mixture rest in the fridge for 30 minutes.

In a small bowl beat the egg with 2 Tbsp of water.

For each gyoza, place about 1 Tbsp of the mixture in the middle of the wonton wrapper. Brush the outer edges lightly with the egg wash. Fold the top of the wrapper down over the mixture and pinch the edges to seal.

Once the gyoza have all been formed, heat oil in a large pan. Place the gyoza in the pan being careful not to overcrowd them. Cook for about 8 minutes, flipping half way through, until the meat has been cooked through. Makes about 50.

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