|Our gyoza contained ground pork, chopped shrimp, scallions,|
ginger, dried shrimp, garlic, and chopped, steamed cabbage.
Chop ingredients as small as possible. Everything is chopped in its raw state, except for cabbage. Steam the cabbage before chopping. After chopping, make sure to squeeze out the excess water.
|Squeeze out the water several times! You may even want to|
roll the cabbage inside a clean, kitchen towel to get it more dry.
If desired (and available), add a packet of Chinese seasoning.
|My sad ones are at the top left. The pretty ones are the ones made by our|
Japanese instructors. I think I spied someone"fixing" mine, later. Haha.
(Bonus points for a cute, sauce dish.)
-The Tofu Fox
24 Wrapping sheets for gyoza
100g ground meat
4 leaves cabbage
Half bunch scallions
1 clove garlic
1 knob ginger root
Pinch each of salt and pepper
Dash of soy sauce
1 Tbsp vegetable oil
Any other veggies you want to toss in!
The beauty of gyoza is that almost anything goes. Toss in almost any vegetable/meat/seafood combo. Shrimp, pork, and beef are equally delicious!