I needed a “fun” food project this week, so I decided to make some homemade pork gyoza, which is kind of an updated version of a recipe I made almost six years ago (whoa!), Pork & Ginger Pot Stickers. I tweaked the filling a bit and decided to try the more traditional (and more difficult) pleated folding style. These tasty little dumplings are great to keep in your freezer so you can cook a few at a time to add to add to your meal.
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What Are Gyoza?
Gyoza are a Japanese pan-fried dumpling made with a delicate wrapper and filled with seasoned vegetables and meat (or just vegetable) filling. The gyoza are pan-fried to create a deliciously crispy bottom, then briefly steamed to give them a delicate finish. The recipe below is just my interpretation of this traditional Japanese food, so if you’d like to try an authentic recipe, see a video of them being made, and learn more about these tasty little dumplings, check out this recipe for Gyoza from Just One Cookbook.
Can I Use a Different Meat?
Yes, if you prefer to avoid pork, you can swap in ground turkey or chicken. OR, you can mince some fresh shrimp and use that. Just make sure that whatever you’re using it is chopped or ground into a super fine texture so that it cooks quickly in the gyoza.
Freeze Your Pork Gyoza
Once you finish filling and folding your pork gyoza, you can freeze them, which means you can keep them on hand and pop a handful in a skillet any time you get the craving. So go ahead, make a big batch, and reap the benefits later! To freeze the gyoza, lay them on a parchment-lined baking sheet so they’re not touching, freeze until solid, then transfer to a heavy-duty freezer bag for longer storage.
Frozen gyoza can be dropped straight from the freezer into a pot of boiling water to cook. Let them boil for 3-5 minutes, or until they begin to float, then fry as directed below.
Pennies on the Dollar!
And let’s not forget the cost… Even though I used expensive ground pork, these little guys turned out to be only about $0.18 each. An appetizer order of Pork Gyoza at a restaurant will easily run you $6-$8, and you get how many? Maybe six? So yeah, about $1 each at a restaurant.
So, want to see how it’s done?
Pork Gyoza
Servings 50 gyozaIngredients
- 4 cups finely shredded or chopped cabbage ($1.42)
- 2 Tbsp canola or vegetable oil, divided ($0.04)
- 3 green onions ($0.44)
- 2 cloves garlic ($0.16)
- 1 Tbsp grated ginger ($0.10)
- 1/2 Tbsp soy sauce ($0.05)
- 1 tsp sesame oil ($0.11)
- 1/2 lb. ground pork ($3.00)
- 50 gyoza or wonton wrappers ($3.69)
Instructions
- Sauté the cabbage with 1 Tbsp canola or vegetable oil in a large skillet over medium heat until wilted to half its volume. Transfer the cabbage to a large bowl.
- Slice the green onions, mince the garlic, and grate or chop the ginger. Add the onions, garlic, ginger, soy sauce, sesame oil, and ground pork to the bowl with the sautéed cabbage. Massage the mixture with your hands until it is evenly mixed and slightly sticky or tacky in texture.
- Spoon about one teaspoon of the pork mixture into the center of a wrapper. Dip a finger in water and wet the outer rim of the wrapper. Fold the wrapper over the filling and pinch the edges to close (here is a video demonstrating different folding styles).
- When ready to cook the gyoza, heat 1 Tbsp canola or vegetable oil in a non-stick skillet over medium heat. Working in batches, add the gyoza with the seam side up, and fry until the bottom is golden brown and crispy. Using the lid as a shield, pour about 1/4 to 1/3 cup water into the skillet and quickly place the lid on top to contain the steam and splatter. Let the gyoza steam in the skillet for 1-2 minutes, or until most of the liquid has boiled away. Remove the lid and let the gyoza cook for a minute more, or until the bottom is crispy again. Serve hot.
See how we calculate recipe costs here.
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!While you’re at it, make a batch of Simple Sweet and Sour Sauce to dip your gyoza!
How to Make Homemade Gyoza – Step by Step Photos
Begin the gyoza by sautéing the cabbage for the filling. I used 1/2 of a small head of cabbage, or about 4 cups once finely shredded. Chop or shred the cabbage as finely as possible to make it easier to mix with the pork and fill the tiny gyoza. Nappa cabbage is best, but if you can’t get it (my store was out of Nappa), regular green cabbage will also work. Sauté the cabbage with about 1 Tbsp oil in a large skillet over medium heat until it has wilted to about half of its original volume (5-8 minutes). Transfer the sautéed cabbage to a large bowl.
Thinly slice three green onions, mince two cloves of garlic, and grate about 1 inch of fresh ginger (about 1 Tbsp). Add the onions, garlic, and ginger to the bowl, along with 1/2 Tbsp soy sauce, 1 tsp sesame oil, and 1/2 lb. ground pork.
Mix the ingredients with your hands until everything is evenly combined and the mixture is slightly sticky or tacky.
If you want to do the fancy pleated folds, you’ll need round wrappers, but you can do the easy folding style with square wrappers. If you can only find square wrappers, you can use a cookie cutter or any other sharp round object (like my metal measuring cups!) to cut them into circles. Make sure to not let the wrappers sit out uncovered for very long, though, because they’ll start to dry out and become brittle. You can either keep them in the package or cover them with a slightly damp paper towel.
It takes far less filling to fill each of the wrappers than you’d imagine. Over filling makes them extremely difficult to fold. I used about one teaspoon in each wrapper. Dip your finger in water and wet the outer edges of the wrapper to help them stick or glue together. It’s best to see how to fold these little suckers in action, so here is a link to a video that demonstrates three folding styles, including the easiest way and this more intricate pleated fold. However you choose to fold, make sure to pinch the edges tight to keep them from opening.
As you fill and fold the gyoza, line them up on a baking sheet or cutting board, with the seam side up. You can freeze them at this point, or cook them.
To cook the Pork Gyoza, heat 1 Tbsp canola or vegetable oil in a large non-stick skillet over medium heat. Add the gyoza, seam side up, and fry until they are brown and crispy on the bottom. (P.S. I took these photos in a stainless steel skillet, but switched to a non-stick for the next batch. They don’t call these suckers “pot stickers” for nothing. Non-stick will make this process a LOT easier.)
Use the lid of the skillet as a shield and carefully pour about 1/4 to 1/3 cup water into the skillet. Place the lid on top as quickly as possible to contain the splatter and steam.
Let the gyoza steam in the skillet for 1-2 minutes, or until most of the water has evaporated and the wrappers look slightly translucent (the water should be rapidly simmering). Remove the lid to let the last bit of water evaporate and the bottoms of the gyoza crisp up again. Once crispy, remove to a plate and cook a second batch if desired.
And that’s it! Just a few minutes in the skillet and they’re done. Gyoza are often served with a mix of soy sauce and rice vinegar (2:1 ratio), to which you can add a little red chile paste for more flavor. Or just pop ’em in your mouth as is. :)
Mmmmm Pork Gyoza!
Great recipe as always. Just wanted to mention that the video tutorial for folding the gyoza came up with an error saying video unavailable. Not a big deal, tons of tutorials on YouTube
These are great. I used bok Choy leaves.
Ponzu sauce for dipping.
it’s something about this filling that just isn’t it for us. I cannot place it but it’s lacking something. I’ve made this twice as directed and both times I wasn’t impressed, which is sad. i wanted to love it! I will try to tweak next time.
This recipe is great! We did one thing different though. We precooked the pork mixture before putting it into the dumpling wraps. We also dusted the finished dumplings in flour so they wouldn’t stick together during freezing. Good as or better than restaurant dumplings!
Add sesame oil to taste to the gyoza sauce. Its served that way in my favorite Japanese restaurant.
If I assemble the day before, can I just refrigerate for 24 hours before cooking? Or do I need to freeze!
Thanks! These look great! I love all your recipes I’ve tried so far.
They’d probably be fine in the fridge for a day. :)
I use Cornstarch on the mat to place them on after I finish the pressing. That way they never stick. I also use the gyoza press. I place them in a hot Pan starting at 12 and going in a circle with two in the middle. When they are ready, I lit a place over the skillet and invert – very pretty presentation.
These are a new favorite at our house! My crew of four can plow through 50 of these for dinner. I wouldn’t have tried something that looks so complicated if it hadn’t been for spending so much time at home this year but they’re not too hard when you get the hang of the folding.
We love your recipes and eat from this site multiple times per week!
Made these this on a Sunday afternoon and we scarfed them down while my second batch was cooking. The flavors are so good. This would definitely be a fun recipe to make with others, you can fold the gyoza while you chat. The filling mixed up quickly and the tips were extremely helpful. Thanks so much for a wonderful recipe. I have lots of leftovers freezing for future use now.
MAJOR hit in my family! Dang, they were so so good! replaced green cabbage with the red cabbage I had in my fridge, and it still was wonderful! Thank you again and again!
Hello
,
I tried to do a batch and freeze them but they were fallen apart and sticking after freezing them. How do you avoid this?
Oh no! Did you freeze before or after cooking?
Hello!
How long do these last in the freezer?
If stored properly in an airtight freezer bag or container, I’d say six to nine months.
Ive bin making these for years ,but always have trouble with the store bought wrappers ,Mine have always turned out ugly pop open ,fall apart ,today your photo was amazing why did I not think of this way ,round and the way you folded them was awesome. I will try again next week ,using your method,,,,thanks for now will re post results soon ,Oh dipping sauce add scallions to soy sauce and some grated ginger rice vinegar , and hot chili oil or garlic chili paste serve with a buttery chardonnay Bear foot cellar is inexpensive
What a difference in your photography! I’m sure the recipes are equally good but the newer post is much more interesting visually.
How do you know when the meat inside is fully cooked? I’m terrified of undercooked meat!
You can sacrifice one to test it, but since there is only about a teaspoon of the meat and vegetable mixture, it cooks incredibly fast.
Hey how would you defrost these before cooking?
You can either place them in the refrigerator the night before, or actually reverse the cooking method to cook them straight from the freezer. I boil a pot of water and drop them into the boiling water (while frozen) and just boil for a few minutes, then transfer them to an oiled skillet to crisp up the bottoms. Because they’re so small they defrost quite quickly in that boiling water.
Any suggestions on making these vegetarian?
You can add some chopped mushrooms in place of the pork. :)
Bought the wrong kind of wrappers at the store, so we ended up making the wrappers ourselves. These turned out beautifully. Great recipe.
These are seriously delicious! I made a batch of 48 with my husband and we both loved them! I actually combined these with the egg drop soup recipe on this site (by just dropping in some dumplings when the soup was complete but still hot), and they were awesome boiled! I also did the fry-steam-fry method and it was even better. A+ recipe. I always enjoy making the food from this site!
how long can you freeze the uncooked ones for?
Usually around 2-3 months, or until they start to develop ice crystals. It will vary from freezer to freezer, but for best results pack them in a heavy duty freezer bag and squeeze out as much air as possible.
Thoughts on freezing these? Before you cook them right?
These were delicious, and it was a fun activity for my husband and I to wrap them up together on a Sunday afternoon. We then ate them with your Pan Fried Sesame Tofu with Broccoli. So. Much. WIN! It was a great way to replace our more expensive – and less healthy – Chinese take-out fix. Plus, making 50 at a time means these will last us for many meals. Definitely worth the little time investment they require upfront. Thank you!
Its my first try-on with gyoza coz i had some wonton wrappers bought by ny husband, and this recipe just turn out THE Best! But ive used minced bEEf coz theres no pork in the supermarket. and it turned out the juiciest still!My husband keep asking whats in it and how i did it, and keeps on sating its the best dumpling he had in his entire life! Then he started asking for it for dinner the next day! Thank you soo much for this super delicious recipe!!❤️❤️
All good except for the folding and boiling. They blew up
To balloons and lost all the filling. 😓 Too water logged so I had to throw it out.
My son has declared these the best pot stickers he has ever eaten (and we kinda try them from every restaurant!)! But, one thing: the dipping sauce. Our favorite place uses a chili sauce in the soy/rice vinegar that I can’t seem to place. It isn’t sriracha, it has chunks of visible pounded chilies and red pepper flakes in it. What brand of paste do you recommend? It’s killer, and I’d love to be able to mimic it. What do you think this is?
Sounds like maybe it’s sambal oelek? Huy Fong Foods, the people that make the most popular brand of sriracha, make both sambal oelek and also a chunky chili garlic sauce, both of which are great. :)
I made these and they were SO GOOD! Went with a very simple triangle fold because I am lazy, haha, but they were delicious!
Hi Beth! I love your website, my entire kitchen is dedicated to your recipes. I LOVED these potstickers (the boyfriend is now obsessed), however we had an issue with freezing. The gyoza stuck together in a giant rock when frozen, so we tried defrosting them but they had glued themselves together and started disintegrating in the melted frost. We ended up having 3/4 of the entire batch being thrown away :(. Have you had this issue? Do you have any tips for keeping them from doing this? I was thinking maybe freezing them on a sheet first, or dusting with corstarch, but IDK how that would affect cooking. Thank you!
Oh yes, I should have mentioned that in the post. You definitely want to freeze them on a cookie sheet until solid, then transfer them to a freezer bag. That way they should stay unstuck from each other. :)
What kind of cabbage Do you use? It looks delicious!
It was just regular green cabbage. :) Nappa works great for this too, but it’s a lot more expensive.
Do you think you would ever tackle soup dumplings sometime?
It’s pretty much the same process, but different folding technique. The video I linked to in the post shows the folding style for soup, though! :) Once folded, just drop them into simmering soup and they’re done in a few minutes.
Living in Germany it can be difficult to find the right ingredients (especially in a small town) and to find something so authentic as this! We just made these and they were absolutely delicious! We can’t wait to make more! Thank you for such great and inspiring recipes!
These were freaking perfect. I had never made gyoza before but daaang. Seriously one of the best things I have ever put in my mouth.
Hi there! I made these with red cabbage for some color and they were pretty incredible! and on a college budget, they will become a staple for me! Thank you so much!
Just Wow !!
Thank you
We used veggie crumbles and they were soooooo good. Thank u
My 10 year old ate a dozen of these with dinner when I made them. We all loved them so much that I did not have any left to freeze!
I tried it with chicken and it was sooo good
Thanks
Made these the other night – so good and super easy! I used the easier folding technique from your last recipe to make the process faster.
Sounds like you’ve had a rough week.
I love gyoza. Can’t wait to try this recipe!
My sister-in-law is Japanese and introduced us to gyoza. They’re so easy and so delicious!
Beth, I’m so sorry your car was broken into! These look amazing. Do you think ground turkey would work in place of the pork?
Yes, I think that would also work well. :)
You can sub just about any filling of your choice. We’ve tried several varieties, but tend to go traditional with pork, cabbage and ginger
It worked out wonderfully. They were easy and so delicious!
I loooovvvee gyoza!! I always add a half teaspoon of sesame oil to the dipping sauce!
That sucks!! I hope nothing really precious was lost. I made potstickers with a group of students for a group dinner- it was fun to share the work especially since we made the dumpling wrappers from scratch! One thing I’ve noticed is that the Asian cooks I’ve made these with seem to “work” the meat a lot more than I would have thought to make it into a paste. It makes everything hold together and have a finer texture.
The Steamy Kitchen Cookbook has a great recipe for pork & mango potstickers if you’re looking for another flavor combo. It’s been a while since I made them, but I think that is where I learned to pleat those little wrappers too. I find it to be really relaxing just standing there filling them, folding & pleating.
I will try your recipe soon and appreciate the tip on the dipping sauce! I never knew quite what I was getting at the restaurant, but it is always tasty! :)
Oooh, that sounds so good!!
Ohhh my god! I love eating these! Thank you so much for the recipe!
First of all – I am so sorry to hear about your car and your stolen purse. I hope everything is ok now, back to normal… but that’s terrible.
Second, a question about the recipe – do you think one could use firm tofu in place of the pork?
Thank you, and I wish you the best.
Hmm, I’m really not sure how tofu would work in this one. You’d definitely want to marinate it in something to give it more flavor. The pork kind of acts like a glue, too, so I’m not sure how the tofu would work in that regard.
Yes! It’s really a completely different filling recipe, though, as the tofu doesn’t have enough flavor on its own.
For vegetarian gyoza (filling for 100 gyoza):
Freeze a block of the firmest tofu you can find. Freezing will change its texture. Thaw and drain the tofu, then crumble it. You want it as dry as possible. Mix together:
2 tsp dried ground ginger (or Beth’s fresh, if you have it)
1 tsp dried cilantro leaves
2 tsp kosher salt
1/2 teaspoon freshly ground black pepper
8 cloves garlic (made into a paste as best you can with a knife)
2 tbs soy sauce
2 tbs hoisin sauce
4 tsp sesame oil
2 eggs, lightly beaten (or egg replacer, if you’re vegan)
…then add the tofu and mix thoroughly. The crumbled tofu should suck up these ingredients.
Now add and combine:
1 cup coarsely grated carrots (two carrots)
1 cup shredded Napa cabbage (or regular, if you can’t find Napa; approx. four Napa leaves)
1/2 cup finely chopped red bell pepper (1/2 small pepper)
4 tablespoons finely chopped scallions
Pack that into 100 gyoza wrappers, and you are good to go! I can fit 25 in a freezer bag. The whole process takes me 3.5 hours if I buy the wrappers.
For sauce, I like this:
1/2 cup rice vinegar
1/2 cup soy sauce
1/2 teaspoon crushed red pepper flakes
1 garlic clove, minced
1/4 teaspoon dried ginger root
1/3 cup thinly sliced green onions
1 teaspoon sesame oil
Combine in a jar and let sit in fridge overnight, then strain into an old soy sauce bottle.
It sounds like you have had a very stressful week. Hopefully, the rest of the week goes better. Do you know if there are gluten free wrappers?
That I’m not sure about. :) I’ve only ever seen one brand in any store, so I’m not sure if anyone out there makes them.
Nice, that’s a pretty authentic recipe too! Instead of chili flakes in the sauce, a more authentic version would be to use chili oil, often called ‘La-yu’. It’s what they use in Japan.
Awesome recipe! The wrappers are pretty easy to make if you are feeling a tad more ambitious (and are only flour , water and salt).
Hi Beth, I’ve been reading your blog for YEARS and this is the first time I’ve commented. I hope this doesn’t come across as creepy when I say that I’m sorry for the recent shitty turn of events and am giving you a big hug. You are amazing and your blog has helped so many people (like me!). I say go on wit’ yo bad self and eat all the nachos+cheese and gyozas that you want, and thanks for sharing these recipes – we all have times when these recipes are like a lifeline to sanity. I heart your work very much and am grateful for all that you share! (PS: Your cookbook is amazing – I bought extra copies for some of my family members who could use the financial cooking advice!)
Thank you!! It’s very much appreciated and not at all creepy. :) Those nachos took me from “Ugh!” to “You know, the clasp on both the purse and wallet were broken anyway… ;) “
Beth, just wanted to say I’m sorry to hear about what happened to you this week. I hope you don’t lose your faith in humanity! :-) Thank you for all of these wonderful recipes that have given me confidence that I can do it! Believe me I’ve been a hopeless cook most of my life, but I’m turning that around thanks to you!
Cheers!!
Thank you! I haven’t lost my faith in humanity. :) In fact, I only felt a bit sympathetic towards the person.
Just wanted to say I love your blog and sorry for your bad week. Mine has been terrible too. Moving out of an apt with roommates after 3 years and in with my boyfriend. Turns out one of them and his boyfriend have stolen my phone charger and two checks from my check book! I can’t prove it, but they didn’t run away from home and they are gone. My bank has already frozen and is changing my account, but very upsetting. I might need to make some nacho cheese dip and gyoza this week!
Do it! The nacho cheese helps. ;)
We always dipped our gyoza in Ponzu sauce while in Japan. They also had fresh gyoza in the deli section. What a treat that was. I’ll have to try this for sure. Hope your week goes better.
Yaay for potstickers! We make them a few times a year at my house. This last time I chopped the veggies in the food processor, then added the meat and let it mix on a slower setting until it made a paste. We boiled some up for thr Lunar New Year last weekend, and froze the rest. If you don’t have enough wrappers, the filling freezes decently in a zioloc bag.
You’re so great for turning such a negative into a positive! You’re totally committed to your audience and for that, we are grateful. You should have whatever you want for the next month! :)
I’m sorry to hear of your awful week! Hoping things will get better for you.
Thank you for this wonderful recipe. I can’t wait to try this
Mmmm! I have a bag of these in my freezer from last weekend. I blend all the veg up and skip the sauté though. I also opted for a full-on fry since it was the weekend. Love your site & recipes. Great ideas and inspiration!
Sorry about your terrible week! That sounds awful! I usually buy premade frozen ones, but this looks like a fun (and less expensive). I’ve probably said it before, but thank you for all that you do. This is where I look for recipes I actually want to make.
Sorry for your tough week. We really do appreciate all you take time to cook and write up each week in your recap. If anyone deserves a “fun food” break it’s you! Thanks for all you do Beth
I was already planning to make shrimp potstickers this week. Maybe I could do half and half.
Cutting them into round shapes is genius!!! I’ll try your recipe soon. I usually use the Chinese chives with pork. They taste good too! But cabbage IS cheaper, great idea. How would I freeze these though? Cook first or raw? Thanks!
Bummer about your car and purse but something good came of it all – POTSTICKERS. I love potstickers which I always buy pre-made but have wanted to learn how to make and this was a great tutorial! You have inspired me. I so look forward to your posts and recipes. I have tried many of your recipes and look forward to trying many more. Thank you Beth. ;-}
Neat! My mom got my husband a dumpling mold (?!) for his birthday last year (for SURE something she just had lying around in a drawer somewhere) and since I usually buy frozen gyoza from Trader Joe’s, I thought we’d never use it. But this looks like it would be a fun challenge! Plus my mom would be delighted if we used her gift. Thanks, as always, for the easy-to-follow recipe! PS, my husband cooked an entire meal for us by himself for the first time ever last week (your 3 pepper pepperoni pasta). We use your recipes for 95% of our dinners together because they are so descriptive of the whole process that they’re never intimidating, even for an absolute beginner, AND they taste great! Sorry you had a crummy week!
These look delicious. My kids love pot stickers. It’s not as healthy, but have you ever tried cooking these in deep fryer?
I haven’t… I have an irrational fear of deep fryers. Hahahah
Thank you! I need a good “go to” recipe for pot stickers. I have tried a lot of your recipes and check your blog every morning for something new. It’s actually in the bookmark section of my tablet. Thanks again, Beth.
So sorry about your miserable week. Take care.
So sorry to hear about your week!
I’m so surprised by how easy this recipe is, I’ll have to try some chicken ones!
This looks so yummy. I’m always looking for good ground pork recipes. It’s regular price is only $2 lb. At my local grocery store. After freezing, do you thaw before cooking or just cook them frozen?
They’re pretty small, so they actually thaw very quickly in the skillet straight from the freezer. You can also cook them the opposite way: drop into boiling water first (again, straight from the freezer), then scoop them out and into a hot skillet to crisp up.
Thanks a ton for the recipe! Immediately went to the grocery store to grab everything I didn’t have, and now I have a ton of these things in my freezer! They took a while to fold, but honestly tasted great.
Now I just have to find something to do with the rest of the cabbage…
Get your ground pork from an Asian market! It’s generally under $2 a pound around Chinese New Year. Makes it easy to find the rest of the ingredients, like nappa cabbage, easy and cheap! My friend and I host a Chinese New Year dumpling making/eating party every year, and it costs well under $40 to feed over a dozen people (including non-dumpling sides)
Asian market would be a good place for the wonton wrappers, too – a pack of 60 for $1.69, at least here in the Midwest. Bummer about your car/purse. But chin up, buttercup!
Oh no, Beth, so sorry to hear about your car and purse. That’s so terrible. I really hope you can get everything straightened out as soon as possible.
And these look super delicious — I had always wondered how gyoza were made!
Gyoza needs Ponzu sauce~ I have some Yuzu Ponzu that I love.
I’m sorry to hear about your crappy week. :(
I have two whole cabbages in my fridge right now and I was loathe to make two batches of czech sweet & sour style shredded cabbage with them (though that’s what my boyfriend likes and why he bought me two ugh). I think I will make this instead! I’ve worked a bit with wonton wrappers before, I have a really amazing recipe for pork dumpling soup. This looks fun.
If you make any large batches of pot stickers I highly suggest getting a press (just search up gyoza press). That’s what we use and it makes it so much easier. Get the one with the handles. My mother makes the best pot stickers I’ve ever had (and she made about 600 for her and my dad’s wedding reception). She grinds up the meat herself in a food processor, and she uses this cooking method. They’re always amazing and I eat about 20 before we put them in the fridge & freezer. You can also cook up the filling and it’s good on rice noodles.
Sorry to hear about your car and purse! I would have ended up buying an entire chocolate cake for myself.
just tried a different recipe (and had to make my own wonton rappers) didn’t like it that much will try this one next though as usually you recipes are amazing.
Sorry to hear about your troubles! Gyoza are a very good way to cheer yourself up though. We use whatever ground meat we can get – turkey, pork, beef, lamb…it’s all good. I never fry the cabbage, just shred it finely. Also I always make my own dough – even cheaper! 3 cups flour (I use 1/2 whole wheat pastry flour and 1/2 white flour) 1 cup water, 1/2 tsp salt. Mix well and work with hands until not sticky but feeling just a bit damp. Cover and let rest 15-20 min. Then form dough into a long snake and chop into 60-70 little slices. Flatten each into a circle and fill. Yum! We sit together and talk while we make them. Add a beer or a glass of wine – instant party!
I don’t even eat pork, but these look amazing. Mostly, I just wanted to say how sorry I am to hear about your car and your purse. I hope you didn’t lose much cash–I know how annoying it is to have to cancel everything (can be worse than losing the dough–doh!). Did they damage the car?
Thank you! Yes, the driver’s window was all smashed in–total mess. :P But I was able to take care of everything SUPER fast and even got in to get the window fixed the next afternoon. :) I’m very grateful!
it sounds delicious
can we substitute pork by chicken
Thanks for sharing
Yes, that should also work fine. :)