SPICY PORK GYOZA

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Spicy Pork Gyoza image

This recipe is definitely a dish you have to make and seriously don't be intimidated by the crimping... it's easier than you think!

Provided by Francine Lizotte

Categories     Other Main Dishes

Time 26m

Number Of Ingredients 16

1/2 c nira chives, finely chopped
1/2 lb ground pork
1 c green cabbage, finely chopped
1 Tbsp fresh ginger, minced
2 large cloves garlic, pressed
1 1/2 Tbsp chili oil, or more to taste
1/2 Tbsp sesame oil
1/2 Tbsp shaoxing cooking wine
1/2 Tbsp low-sodium soy sauce
1/2 tsp granulated sugar
1/4 tsp ground himalayan sea salt
freshly ground black pepper, to taste
30 wonton wrappers, or more if needed
2 Tbsp canola oil, or more if needed
2 Tbsp water
gyoza sauce, for serving

Steps:

  • 1. In a large mixing bowl, combine pork, cabbage, chives, ginger, garlic, chili oil, sesame oil, Shaoxing cooking wine, soy sauce, sugar, salt and black pepper; stir until well blended. Cover with plastic wrap and transfer to the refrigerator for 1 hour.
  • 2. Scoop meat mixture and place it in the center of a wonton wrapper. Wet half of the edge with water and fold over. For crimping, make a small fold, pull slightly to the side and press down firmly; repeat until reach the other end. To make it look prettier, bend it to form a crescent shape. Place gyoza on a plate lightly floured. Keep filling until meat mixture is gone.
  • 3. In a non-stick skillet over medium-high heat, add canola oil. When hot, place gyoza in a circle, flat side down, and cook for 2 ½ to 3 minutes or until nicely browned. Pour in water, cover and steam for 3 minutes.
  • 4. Remove from the heat and serve immediately with gyoza sauce. Makes between 30 to 35 gyoza.
  • 5. To view this recipe, click on this link >>> https://www.youtube.com/watch?v=Vtkw98wGp4A or visit

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