When my father in law was younger, he served a 2 year mission for our church – in Japan. My awesome mother in law (remember when I posted about her trampoline-turned-greenhouse?) likes to bring a little taste of Japan to the table for him by making Gyozas every now and then.
We love her gyozas! And we love to make them as a family, using every little pair of hands available to help!
So… want to give them a try? You won’t be sorry!
Here’s what you’ll need:
1.5-2 cups of finely chopped Cabbage
1 lb Ground Pork
1 medium Onion
2 cloves Garlic (you can also use garlic powder)
Wonton Skins (roughly 80-100 of them)
Start by finely chopping your cabbage, garlic & onion (we use a food processor). You can steam it for about 5 minutes to soften it up- but that step isn’t necessary. Then mix them in with the ground pork. Add 2-4 tbsp of Soya Sauce (whatever you like).
Now, call the kids in to help! You can get a good assembly line going for this stage of the process! Lay your skins out on a flat, clean surface.
Put approximately one tsp. of the meat mixture in the center of each skin.
Put one of the kids on wetting duty (they get a little bowl with water in it that they dip their finger in, and then wet two sides of the Won Ton skin with their finger).
Someone else is in charge of pinching the skins closed (so that they’re triangle shaped). Note: you can also use egg roll wraps- you just end up with a longer thing that looks kind of like a spring roll with pinched edges- tastes just as delicious- and actually saves some time, because it’s bigger and you don’t have to make as many
Once you’ve got a plate full of raw gyozas, you can start cooking them while the rest of the assembly line continues.
Start by heating up a pan with oil in it (just enough to cover the bottom of the pan). Do this at about medium heat- if it’s too hot/cool just adjust it).
Fry the gyozas on one side for 1-2 minutes until browned. Flip them.
Then add in about ¾ cup of water (is it just me or does that fraction show up really tiny.. if your eyes are squinting, that’s 3 quarters )
(that’s for about a 23” pan, so you may need a little more or less depending on your pan size).
Cover them (we use a big pot lid) and steam them for 3- 4 minutes. When you’re trying to figure out what time is right, you can cut one of the gyozas open, to make sure it’s cooked through.
Repeat the frying process until they’re all ready, and then you get to taste them!
We serve them with a dipping sauce made of one part white vinegar and one part Soya Sauce.
We love them so much! We keep eating them until we just can’t fit anymore!
It’s also fun to eat them with chop sticks- we inevitably end up having some kind of chop sticks contest- to see who can lift the heaviest thing with chop sticks
I hope you give these a try & I hope you love them as much as we do!
P.S. Come see me at my blog sometime! I’m celebrating a blogging milestone right now, with lots of giveaways!