Pork Gyoza
December 4th – December 8th
36 Gyoza Dumplings
36 Gyoza Dumplings
  • 1pound ground pork
  • 1/2cup shredded cabbage
  • 1 carrotpeeled and shredded
  • 2cloves garlicpressed
  • 2 green onionsthinly sliced
  • 1tablespoon soy sauce
  • 1tablespoon hoisin sauce
  • 1tablespoon freshly grated ginger
  • 2teaspoons sesame oil
  • 1/4teaspoon ground white pepper
  • 36 won ton wrappers
  • ¼cup soy sauce
  • ½teaspoon sesame oil
  • 1clove garlicminced
  • 1tablespoon water
  • 2tablespoons hoisin sauce
  • ¼teaspoon fresh gingerminced
  • ½teaspoon white sugar
  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.