
Servings |
36 Gyoza Dumplings
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- 1 pound ground pork
- 1/2 cup shredded cabbage
- 1 carrot peeled and shredded
- 2 cloves garlic pressed
- 2 green onions thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon freshly grated ginger
- 2 teaspoons sesame oil
- 1/4 teaspoon ground white pepper
- 36 won ton wrappers
- ¼ cup soy sauce
- ½ teaspoon sesame oil
- 1 clove garlic minced
- 1 tablespoon water
- 2 tablespoons hoisin sauce
- ¼ teaspoon fresh ginger minced
- ½ teaspoon white sugar
Ingredients
FILLING
DIPPING SAUCE
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- In a large bowl, combine pork, cabbage, carrot, garlic, green onions, soy sauce, hoisin sauce, ginger, sesame oil and white pepper. To assemble, spoon 1 tablespoon of the mixture into the center of the wrapper. Using your finger, moisten the edges with water. Fold dough over filling to create a half-moon shape, pinching the edges to seal. Bring pot of salted water to boil and cook dumplings until they float. Serve immediately with dipping sauce.