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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
Picture

Spoon the meat and wet the half of the edge of the wrappers
Lace and press to stick together
Make as many as you can
Get the crispy bottom first
Steam fry the Gyozas
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.
Deep fry the leftover Gyoza
Fried Gyoza stays dry in bento box
Gyoza/Pot Stickers Wrapper from Meiji
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