Friday, February 19, 2010

gyoza

if you can't tell, i have been craving asian food of all types as of late. i mean, really, really needing asian food. my grocery list this week was all entirely made of asian food ingredients. i have perused recipes and combined and changed and well, here you go.

gyoza

gyoza wrappers
sesame oil
2 c. chopped cabbage
1-2 cloves of garlic finely chopped
1/2 c. chopped carrots
1 TB. fresh finely chopped ginger root
1/2 lb. ground pork ( i used jimmy dean sausage)
1/2 lb. ground beef
1 egg
salt and pepper

combine the above ingredients in a bowl. i used my hands to incorporate this. over a medium heat skillet cook above mixture until meat is no longer pink.

let cool before you place them in gyoza wrappers.

i used the round wrappers. wet the edges of the wrapper with water and place a teaspoon of the mixture in the wrapper. seal the edges pinching the seam until you have a pretty half moon shape. we used an entire package of wrappers and still had some left over meat mixture.

in a pan over medium-high heat coat the bottom of your pan with the sesame oil. now, you can use a vegetable oil, but the sesame infuses it with a rich flavor. once it is hot, place the gyoza in to to brown on the bottoms. once the bottoms have browned turn them over so the browned side is looking at you. add enough water to give these a shallow bath to steam in. cover the pan and allow the gyoza to steam and cook the wrapper, maybe 2 minutes. the water will be evaporated when they are done. if you put too much water in that is okay too. take them out after about 2-3 minutes of steaming.

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