My Gyoza/Dumpling Recipe: Why I refuse to eat Japanese gyoza

My friends know that I have a strange dislike for the gyoza commonly found here in Japan. Something about the inordinately large quantity of cabbage vs meat in the filling and lack of real flavor just makes me unlikely to order gyoza at a restaurant. I think I’ve been spoiled by Chinese style jiaozi and Korean mandoo to ever be satisfied with the Japanese equivalent. So now I just make my own 🙂

Ok, so I need a bit more practice frying up gyoza ^^;;
Appearance aside, I love this recipe! These slightly sweet and salty pork filled gyoza based off of my mother’s guotie filling recipe.
Ingredients:

200g lean ground pork

4 stalks green onion, chopped

2 cloves of garlic, peeled and minced

20-30 store bought gyoza skins

1 tsp each:

cumin powder

garlic powder

sesame oil

rice vinegar

powdered hon dashi (fish stock) or nuoc mam

1 tbsp each:

sweet kecap manis or dark soy sauce+5g sugar

oyster sauce

—————
1. Combine all ingedients other than the gyoza skins in a large mixing bowl.
2. Mix well using your hands ( or a spoon if you like, but by hand is much faster)
3. Wrap gyoza. If you don’t know how to wrap or cook gyoza, About.com has a great tutorial here.

I always double this recipe and make a batch to pop in my freezer. You can cook frozen gyoza the same way as fresh gyoza.

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