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POT STICKERS GYOZA
*This recipe contains wheat Ground Pork 1 package Gyoza wrappers 1 package (*wheat ingredient) Nappa cabbage puree 7 leaves Garlic 3 cloves Ginger 1 tbsp Green onions chopped 1 bundle Soy Sauce 1 tbsp Miso paste 1 tbsp Mayo substitute (I use Original Mindful Mayo from Earth Balance) 1 tbsp Salt and Pepper Potato starch 1 tbsp Canola oil Sesame oil Soy Sauce and Rice Vinegar 1:1 (dipping sauce) *No peanuts, tree nuts, milk, eggs |
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1. Puree the washed and wet nappa cabbage using blender.
2. Combine ground pork, nappa cabbage, minced garlic, minced ginger, chopped green onions, soy sauce, miso paste, mayo substitute, and salt and pepper. Mix very well with hand.
3. Spoon a small amount of meat mixture in the middle of the wrappers.
4. Wet the half of the edge of the wrappers with a finger.
5. Wrap and lace the mixture as shown. Repeat the process.
6. Heat the pan on medium-high. Add canola oil.
7. When the oil becomes hot, carefully place the Gyozas on the pan, one by one. CAUTION. Oil may jump.
8. When the bottom of Gyozas become brown and crisp, add 1/2 cup water to the pan and quickly close the lid. Bring the heat to low.
9. When the most of the water evaporates, remove the lid and bring the heat to high, letting all the moisture evaporate to get the crispy bottom.
10. Pour sesami oil over the Gyoza and remove from the heat.
Leftovers?
Gyozas make a wonderful bento, but to prevent the meat to wet the wrappers, they are better to be deep fried.
2. Combine ground pork, nappa cabbage, minced garlic, minced ginger, chopped green onions, soy sauce, miso paste, mayo substitute, and salt and pepper. Mix very well with hand.
3. Spoon a small amount of meat mixture in the middle of the wrappers.
4. Wet the half of the edge of the wrappers with a finger.
5. Wrap and lace the mixture as shown. Repeat the process.
6. Heat the pan on medium-high. Add canola oil.
7. When the oil becomes hot, carefully place the Gyozas on the pan, one by one. CAUTION. Oil may jump.
8. When the bottom of Gyozas become brown and crisp, add 1/2 cup water to the pan and quickly close the lid. Bring the heat to low.
9. When the most of the water evaporates, remove the lid and bring the heat to high, letting all the moisture evaporate to get the crispy bottom.
10. Pour sesami oil over the Gyoza and remove from the heat.
Leftovers?
Gyozas make a wonderful bento, but to prevent the meat to wet the wrappers, they are better to be deep fried.
