1. 12 ounces ground pork
2. 1/4 head cabbage,chopped
3. 1 egg
4. 2 spring onions,sliced
5. 1 tablespoon soy sauce
6. 2 teaspoons sake
7. 2 teaspoons mirin
8. 2 teaspoons minced fresh ginger root
9. 40 gyoza wrappers
10. 2 tablespoons vegetable oil
11. 1/2 cup water
13. 1/4 cup rice wine vinegar
14. 1/4 cup soy sauce
Prep:1 Hours, Cook:8 Minutes, Ready In:1 Hours 8 Minutes
1.blend ground beef, cabbage, egg, spring onions, 1 tablespoon soy sauce, sake, mirin, and ginger in a bowl.
2.place about 1 to 2 teaspoons of the beef mixture in the center of every gyoza wrapper. moisten your fingers with water and rub around the edges of each wrapper. fold wrappers in 1/2 over filling, developing a semi circle. take one facet of the wrapper and make crimps alongside the edges for a decorative sample and press along the edges to seal the 2 facets together. ensure there isn’t a lot excess air stuck within the dumpling. repeat till all of the red meat combination is used.
3.heat vegetable oil in a massive skillet over medium-excessive heat. region as many gyoza within the pan as match in a single layer and fry till the bottom is browned, about 3 to five minutes. upload water to pan and decrease warmth. cowl and allow gyoza to steam until all of the water has evaporated,for 5 mins. repeat with the ultimate gyoza.
4.mix rice vinegar and soy sauce together for a dipping sauce and serve with the gyoza.