Gyoza Dumplings are warm meat dumplings with Asian flavour. The recipe is super easy and is a variation of one I watched Anna Olson make one day. So simple when I make them with my step daughter she makes most of it herself.
1 small savory cabbage chopped finely
1 lb ground pork
1/4 cup sodium reduced soy sauce
2 1/2 TBSP both grated fresh garlic and ginger
Fresh black pepper
Won ton wrappers
Combine all ingredients (except the wrappers) into a large bowl. Mix together using your hands.
Put roughly 1 TBSP of mixture in each wrapper. Wet 2 edges and press wrapper together to form a triangle. Make sure you shape the dumpling so that it can stand up on its own.
Place finished dumpling onto a cookie sheet in individual rows. Freeze. Once frozen you can put the dumplings into a container or freezer bag, this way they will not clump together.
Cook from frozen. Heat 1 TBSP cooking oil in a pan over medium heat and add frozen dumplings. Brown the bottoms of the dumplings for 1-2 minutes. Add enough water to cover the dumplings 1/2 way and allow to boil away, about 7 minutes. Serve warm.
2 TBSP both sodium reduced soy sauce and rice wine vinegar
1 TBSP sesame seed oil
Mix together and use as a dipping sauce for warm gyoza dumplings.
Submitted by: Jodi
image credit: Flickr via user Shok