Gyoza is a Japanese dish that originated in China. They are basically dumplings, filled with a meat and vegetable fillings. When I go to a Japanese restaurant I usually order them as a side order. They are a tasty treat that is hard to just eat one of them.

Gyoza in Dipping Sauce

The main difference between Chinese and Japanese Gyozas is that the Japanese version uses much more garlic. I love garlic, so this is fine by me. Another recommendation is to serve them hot, as they do not taste as good when you reheat them. If you serve them over rice they could be offered as a main dish. I have also added them to an udon soup.

For Gyoza

20 Gyoza Wrappers
1/2 Pound of Ground Pork
1 Teaspoon Sesame Oil
1/4 Cup Cabbage
2 Cloves of Garlic
1 Teaspoon grated Ginger
2 Chopped Green Onions
1 Teaspoon of Salt
1 Teaspoon of Soy Sauce
Vegetable Oil

Shred the cabbage and blanch quickly in boiling water.  Mix the cabbage, pork, sesame oil, ginger,  garlic, green onions, salt, soy sauce in a large bowl. Add about 1 Teaspoon of filling per Gyoza wrapper. Fold the wrapper in half, sealing the edges. If you have trouble getting the edge to seal, add a little water to the edge. Fill all the Gyoza wrappers. Add vegetable oil to a frying pan. Place the Gyoza on one side and fry on that side only until golden brown. When golden brown, add 1/2 cup a water to the frying pan and cover. Steam the gyoza until the water is evaporated.

For dipping sauce
1/2 Cup of Water
1/2 Teaspoon of dashinomoto
3 Tablespoons of mirin
3 Soy Sauce

In hot water dissolve the dashinomoto. Add mirin and soy sauce. Can be serve on the plate with the Gyozas or on a separate dipping bowl.