Kaua‘i's Favorite Recipes
Myojo brand gyoza wrappers
|2 tbsp||Oil for frying|
|1/3 lb||ground pork|
|2-3 leaves||cabbage, chopped|
|2 cloves||garlic, grated|
|1 tbsp||ginger, grated|
|1/2 cup||chicken stock|
|1 tbsp||sesame oil|
|1 tbsp||rice vinegar|
|1 tbsp||soy sauce|
|1/8 tsp||la-yu --Japanese chili oil|
- Chop cabbage and chives. Sprinkle salt to dehydrate and squeeze out the water. May use a food processor for chopping.
- Mix in a medium-sized bowl ground pork, salt, shoyu, garlic, ginger, pepper, sesame oil, and half of the chicken stock. Add the rest of the chicken stock and mix well.
- Add the cabbage and chives to the meat mixture
- Take a wrapper and place it in the palm of your non-dominant hand. Use a teaspoon to place a small amount of filling in the center of the wrapper. Dip one finger in a bowl of water and draw a circle around the edge of the wrapper.
- Using your thumb and index finger, make pleats starting from the left side of the wrapper -- forming 3-4 pleats.
- Add oil in a pan and place the gyoza in a single layer -- flat side down in a circular shape
- Cook with medium heat for about 2 minutes
- Add one (1) cup of water to the pan, cover immediately and cook about 3 minutes