Pan Fried Gyoza (Dumplings)
By PutoPinoy on Monday, April 13, 2009 At
Monday, April 13, 2009
Ingredients:
In a large bowl, mix together ground beef, cabbage, onion and scallion tops. When blended, add garlic, ginger, sesame oil, salt and pepper; mix again. Using 1 sheet of Gyoza skin, place 1/2 ounce of mixture at the center, moisten edge with egg wash and fold in half to seal. Place Gyoza in oiled fry pan on high heat. Brown on both sides, then add 2 or 3 ounces of chicken or Miso broth and cover to steam. Serve with Gyoza Sauce drizzled on top.
Gyoza Sauce
- 16 oz. ground beef
- 10 oz. cabbage, chopped coarse
- 7 oz. onion, diced
- 3 oz. scallion tops, chopped very fine
- 1/2 oz. garlic, crushed
- 1/2 oz. ginger, grated
- 2 tsp. sesame oil
- Salt & pepper to taste
- 1 c. Miso broth or chicken stock
- Gyoza skins
- 1 egg, beaten
In a large bowl, mix together ground beef, cabbage, onion and scallion tops. When blended, add garlic, ginger, sesame oil, salt and pepper; mix again. Using 1 sheet of Gyoza skin, place 1/2 ounce of mixture at the center, moisten edge with egg wash and fold in half to seal. Place Gyoza in oiled fry pan on high heat. Brown on both sides, then add 2 or 3 ounces of chicken or Miso broth and cover to steam. Serve with Gyoza Sauce drizzled on top.
Gyoza Sauce
- 1/2 c. white vinegar
- 1/2 c. soy sauce
- 2 tsp. sesame oil
- 1 oz. sugar
- 3/4 oz. ginger, grated
Labels: Side-Dishes
