Gyoza anyone? I guess we call them “dumplings” here in the US of A…
Simple to make.
Tastes great (or at least that’s what my kids say).
And it’s FREEEEE at Chez Mustang.Koji’s! LOL
- Ground pork (kurobuta type preferred!)
- Green onions
- Napa cabbage or regular cabbage is just as fine
- Sesame oil
- Crushed garlic (raw)
- Salt and pepper
- Shredded ginger if you like
- Chopped water chestnuts if you like
Combine ingredients but do not press. Spoon about a tablespoon of mixture into gyoza skin. Fold. Add a touch of oil to coat bottom of cast iron skillet (non-stick does not work!), medium high heat. Cover, add about 2-3 tablespoons of water to steam. Remove when botton is browned.
Serve with a dipping sauce made of soy sauce, “ra-yu” or chili oil, and Japanese vinegar if you like.
So simple, a mechanic can do it.
Oh… Chopsticks are expected.