Gyozas

I love gyozas! As an appetizer, or paired with an Asian noodle soup, these little fried dumplings are always delicious. I got this recipe from my dear friend Sandi (see her recipe HERE) and revamped it a little for my tastes. The wonton wrappers are a little thinner and lighter then regular gyoza dumpling wrappers, but they are a good size and easily available at most grocery stores.

Gyozas

500 g ground pork
1/4 cup fresh grated ginger
4 cloves garlic, minced
3 green onions, chopped fine
3 Tbsp soy sauce
1 tsp vegetable oil
pinch of red pepper flakes, or squirt of sriracha
1 egg
wonton wrappers

Mix the pork, ginger, garlic, green onions, soy sauce, oil and red pepper flakes in a bowl. Beat the egg in a separate bowl.

Take out 2 baking sheets and cover with damp paper towel.

Spoon about 2-3 tsp of pork mixture onto the wrapper. Brush a little egg with your fingers around the edges and fold wrapper in half, into a triangle with the meat in the middle. Fold up the bottom corner of the triangle. Make sure fold these tightly, as any extra air in the gyoza will have it puff up and separate later.

Place on a baking sheet and cover with the dampened paper towel. Continue until you run out of filling (Nick and I made about 40).

 If you're not going to cook them right away you can place the baking sheet of gyozas in the freezer for 30 minutes to an hour, before putting them in a bag.

To cook them, place a skillet on high and add gyozas. Toast on one side until golden brown. Add 1/4 cup water and cover with a lid to steam for 5 minutes.

Eat them with Sandi's delicious dipping sauce!