I love a good gyoza. You probably call them wontons or potstickers but here in Hawaii, it’s all gyoza all the time. I went on a binge and ate them for lunch for about 2 weeks. It was ridiculous. When my mom came to visit over St. Patrick’s Day, we made some corned beef and cabbage and then I was left with half a head of cabbage. What was I going to do with that? And so it was decided. Homemade gyoza was going to happen. I bought some ground pork and gyoza wrappers and set them in the fridge. There they stayed until Hubs decided to make them on a Saturday because even though I wanted them, I was scared to make them.
I know, I’m ridiculous.
He chopped the cabbage up really fine and rinsed it off. Then he squeezed as much of the water out as he could through a paper towel and put it in a bowl with the ground pork. For the seasoning, he used garlic paste, red pepper flakes, salt, sesame oil, and ginger powder. Put that all in the bowl and then mix with your hands. This dish is a hands-on experience; don’t be afraid to get dirty.
Form a small ball out of the mixture and then place it on 1 side of the gyoza wrapper. Wrap that bad boy up like a little present and then keep going until you have either ran out of filling or wrappers. We had about a pound of pork and half a head of cabbage so we ran out of filling first. Luckily the wrappers are freezable so we have some saved for later.
Once you’re done wrapping, heat some oil in a pan. We used peanut oil and brown the bottoms of the gyoza. Once the gyoza is nice and brown, add some water and cover. Let them steam until the wrappers become translucent. Once that happens, remove the lid and let the rest of the water evaporate before removing from the pan.
We ate ours with white rice, soy sauce, and some dipping sauce made from soy sauce and sriracha. We would have used soy and chili oil but we were all out. Oh well. The recipe made a bunch and we had tons of leftovers for the rest of the week. I just put them in a Tupperware in the fridge but you could freeze them. If you made too many to eat in one sitting, I would recommend freezing them raw so you can cook them without having to fry twice. If you freeze them raw, steam them first and then finish off with the oil and browning.
After we conquered this recipe, plus the sushi Hubs has perfected, I am ready to try making anything! Or at least taking pictures of him making it. 😉