Pork Dumplings (gyoza)
"Delicious little gyoza or pot stickers to munch on while watching the game or a good movie."
photo by MarraMamba
- Ready In:
- 37mins
- Ingredients:
- 15
- Yields:
-
30 (approximately) dumplings
ingredients
- 8 ounces ground pork (or any other meat/fish filling)
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 2 tablespoons finely chopped green onions
- 1 cup of finely chopped napa cabbage
- 1⁄4 cup water chestnut, chopped
- 2 tablespoons soy sauce
- 2 teaspoons cornstarch
- 1 tablespoon olive oil
- 1 package wonton wrappers or 1 package gyoza skins
- 1 egg white
- 3 tablespoons peanut oil
-
Dipping Sauce
- 1 teaspoon sesame oil
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame seeds
directions
- Cook cabbage for 1-2 minutes in enough water to cover the bottom of the pan.
- Remove from heat and drain water.
- Saute pork in olive oil until cooked.
- Add ginger, garlic, sesame seeds, onions, chestnuts, cabbage, soy, corn starch and mix until blended and remove from heat.
- Brush wonton wrapper with egg white and add one spoonful of meat mixture.
- Fold bottom of wrapper over top and seal into a half crescent.
- Tighten seal with fingers.
- Shallow fry dumplings in peanut oil at medium heat flipping over once, until browned on one side.
- Serve with dipping sauce.
- To make dipping sauce: Mix together and serve with dumplings.
Questions & Replies
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Reviews
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Amazing! I steamed the dumplings instead of frying them to save on some calories and I want to tell you that these tasted just like the one's you get at a Chinese restaurant, only better! I added some chopped scallions to the dipping sauce for extra flavor. Thank you so much for posting this delicious recipe! My DH made me cook them two nights in a row and since they're so delicous, I couldn't complain! Yummy! -
Excellent flavor! I baked mine at 375 and had to use celery instead of water chestnuts, but otherwise followed the recipe faithfully. We enjoyed them thoroughly and I know I will make them again. Thank you for sharing! -
I wouldn't make these with beef; it changes the flavor. Ground chicken can be used. They're great dropped into chicken broth for a quick supper or lunch. -
I made these, and followed the recipe exactly, and they were delicious. The second time I made them, I subbed bulk pork sausage for the ground pork, and coleslaw mix for the napa cabbage, and my guests thought they were still wonderful. Just thought I'd pass that little tip along..... -
Yummy, I made these last night and they were fantastic. I used my electric steamer to steam them, I completely filled up all 3 baskets. As soon as they were on a plate with dipping sauce they were being gobbled up by two greedy blokes. When they were all gone one of them asked "are there any more" and looked baleful when I told him "no". I loved the crunch of the water chestnut, I just served these with sweet chili sauce & soy sauce. Thanks Evelyn.
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Tweaks
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Excellent flavor! I baked mine at 375 and had to use celery instead of water chestnuts, but otherwise followed the recipe faithfully. We enjoyed them thoroughly and I know I will make them again. Thank you for sharing!
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I made these, and followed the recipe exactly, and they were delicious. The second time I made them, I subbed bulk pork sausage for the ground pork, and coleslaw mix for the napa cabbage, and my guests thought they were still wonderful. Just thought I'd pass that little tip along.....
RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
