Gyoza aka Potstickers or Dumplings are

a favourite in my household. It can be a little bit time consuming to prepare, so I usually prepare them in large batches to freeze, although they usually don’t last that long. 

I used to love the fact that I could “hide” veggies in them when my kids were younger and weren’t so fond of all their veggies.

If you are a gyoza/potsticker fan, you must try them with my special gyoza sauce. It sure beats using plain old soy sauce!

GYOZA RECIPE:

72 round gyoza/wonton wrappers (about 4″ in diameter)

2 lbs ground pork, chicken, or turkey

1/4 cup finely minced broccoli

1/4 cup finely minced carrot

1/4 cup finely chopped cabbage

2 tsps freshly grated ginger

2-3 cloves of finely minced garlic

2 tsp mirin (aka rice vinegar)

1 tsp sesame oil (optional)

Salt and Pepper (about 1/8 tsp each)

A small bowl of water

What you’ll do:

Mix ground meat, veggies, ginger, garlic, rice vinegar, sesame oil, salt, and pepper in a large bowl. It’s best if you use your hands…

Once everything is well blended, wash your hands and open the gyoza/wonton wrapper package.

Put about a tsp of the meat mixture in the middle of one gyoza wrapper. 

Using your finger, wet the inside edge of one side (1/2 the circle) with water. Fold the wrapper over and press. I usually pinch and make little folds along the edge (my apologies, I have yet to take photos to show you, however, if you google “Gyoza images”, you will see what I mean).

Continue this process until all the meat mixture is gone. If you run out of wrappers, you can always make meatballs with the left overs, which are tasty as well when served on top of some rice!

In a pan, over med-low heat, heat up some sesame oil. Place gyozas on pan. Put in about 1/2 tsp of water (careful it may splash up!) and cover. Cook for about 3-5 minutes or until bottom side is browned and most importantly, the meat inside is cooked.