Gyoza (Chinese Pot Stickers)

My Japanese roommate taught me how to make these back in my single days. They are so tasty, but do take a good amount of time to assemble. I like to make a big batch and freeze half uncooked. If you do this, place them individually on a cookie sheet and freeze for a couple of hours, then put them in a Ziploc. This will prevent them from freezing to each other. I included two different recipes, one is deep fried, the other is not, but both are delicious. Be sure to serve them over rice and top with plenty of soy sauce.



Ingredients
~4 pkg wraps
2 lbs. ground beef
2 lbs. ground pork
1 head napa cabbage (boil until soft, pull apart leaves)
1 bunch green onions
2 tablespoons seasame oil
1 teaspoon ginger powder
2 tablespoons soy sauce
salt and pepper meat

Method
1. Mix all ingredients together
2. Place small spoonful in won ton wrap
3. Wet 3 sides of won ton and fold over to stick
4. Deep fry or fry in a frying pan

Recipe Author: LeAnn Muranaka


Healthier Version (not deep-fried)

Ingredients
2 cups cabbage, finely chopped
1 teaspoon salt
1 lb. lean pork, ground
2 tablespoons light soy sauce
2 tablespoons rice wine, sherry or white wine
1 tablespoon green onion, chopped
1 tablespoon sesame oil
2 teaspoons fresh ginger, chopped
2 garlic cloves, minced
64 wonton wrappers (usually 1 pkg)
¼ cup vegetable oil
3-5 cups chicken stock

Method
1. Mix cabbage, pork, soy, wine, onion, oil, ginger and garlic (filling can be mixed and refrigerated for up to 6 hours in advance).

2. On each wrapper (keep them covered with a damp cloth so they do no dry out) place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly sealed (At this point you can freeze them individually on a cookie sheet and them place in a plastic bag. They will keep for a month. Defrost in fridge before continuing).

3. In 2 large skillets heat 1 tbsp oil, fry 16 wontons for 1 minute or until golden on one side add 1/4 -1 cup of stock into the pan, reduce heat to low, cover and cook, without turning for about 7 minutes or until the wonton is translucent and most of the liquid has evaporated Uncover and on higher heat cook for another 5-7 minutes or until the bottoms are dark brown, drain put on a platter and keep warm.

4. Repeat for the remaining 32 wontons.