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Pork Gyoza

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Print Recipe
 Pork Gyoza
December 4th - December 8th
Servings
36 Gyoza Dumplings
Ingredients
FILLING
  • 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
DIPPING SAUCE
  • 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
Servings
36 Gyoza Dumplings
Ingredients
FILLING
  • 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
DIPPING SAUCE
  • 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
Instructions
  1. 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.

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