As I've said before, my parents lived in Japan for a while so we ate a number of Japanese meals in our house on a pretty regular basis. Gyoza is one of our favorite treats that we didn't get so regularly. They are pretty involved but worth every second.
- Wonton wraps
- 1/2 - 3/4 lb ground Pork
- 2 Tbsp Soy Sauce, more to taste
- 1 c. scallions, chopped
- 1 c. cilantro, chopped
- 1 Tbsp ginger, grated or minced
- Pepper, dash to taste
- Garlic Salt, dash to taste
- Vegetable oil
(Set up: One cup with a little water. Two fry pans, one with vegetable oil. Another with a little water and a lid to cover it)
- Brown the pork, drain liquid. In large bowl, mix in all ingredients except wonton wraps and vegetable oil. Set aside.
- Cut wonton wraps into circles. The best way to do this is by place a cup upside-down on a few wraps and cutting around the edges to make a circle.
- Place a spoonful of pork mixture in the middle of wonton wrap.
- Using your finger, use water to slightly wet one side of the wonton wrap, this helps the two sides of the wonton stick together.
- Fold the wonton wrap so that it makes a semi-circle. Fold small creases along the top edge and press with finger to close two sides together.
- Heat vegetable oil over medium heat. Add a few gyoza to the pan.
- Fry on each side until golden.
- Heat water in a simmer, transfer gyoza to fry pan with water and cover until gyoza are slightly softened. *This step is optional if you would like them crunchy*
- Eat and enjoy, dip in extra soy sauce.