Gyoza

Gyoza

Gyoza - Japanese style dumplins Gyoza is originally a Chinese dish, which has become very popular across Japan. This recipe shows how to make the gyoza dough and the gyoza filling. The time consuming and difficult part of making of the dough can be skipped by buying premade dough pieces, which are available at some Japanese and Chinese grocery stores. Ingredients: (for 30 Gyoza) Dough: we used wonton wraps Filling: 200 g ground pork Cabbage Leek or Green onion Garlic Dipping Sauce: Soya sauce Preparation: Making and frying the Gyoza:   Put some of the filling onto a piece of dough. Remember that the filling should suffice for 30 gyoza pieces.     Moisten the edge of the dough with water. Moisten only a semicircle, not all the way around.     Close the gyoza. While closing it, fold the edge about 6 times as shown on the image.     Put the gyoza on the table as shown in the image. Fry the Gyoza in a little bit of hot oil until the bottom is brownish, then add water so that the gyoza are in the water with about half of their hight. Keep the high heat and wait until all the water has vaporized. Then remove the gyoza from the heat. Dipping sauce: Mix the same amounts of soya sauce and vinegar together.