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Japanese Gyoza

Japanese Gyoza

2 Hr(s)
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1 serving
Original recipe yields 1 serving
1-1/2 cups cabbage, boiled & chopped
3 green onions, sliced thin
1-1/4 pounds reduced fat ground pork
1/2 cup dry shiitake mushrooms, reconstituted & chopped
1 tsp sesame oil
2 Tbsp soy sauce
2 Tbsp chopped garlic
2 Tbsp grated fresh ginger or ginger paste
2 pkg gyoza wrappers
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Let's Make It
Combine the first 8 ingredients in a bowl and mix well.
Place a teaspoonful of filling in a gyoza wrapper and put water along the edge of the wrapper. Fold the wrapper over and crimp the edges with a fork.
Spray sauté pan with Pam cooking spray. Put gyoza in the pan and cook on medium high heat until the bottoms become brown. Turn the gyoza over and brown the other side. Add 1/4-cup water in the pan. BE CAREFUL BECAUSE THIS WILL SPLATTER! I place my splatter guard over the pan and then pour the water through it. Leave the splatter guard over the pan and cook until all water is evaporated and Gyoza are transparent. Transfer gyoza to a plate and serve immediately with sweet chili sauce or a mixture of soy sauce & rice wine vinegar.
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