Gyoza

My husband lived in Japan for a lot of his life, so he and his family eat a lot of Japanese food (go figure on that one). My son asked for this the other day and I actually made it despite it taking forever to make. Well, it doesn't take forever, unless you have to keep refereeing or you make a million of them.


1 lb ground turkey or pork (I always use turkey, I've never found ground pork here)
7-9 leaves Chinese cabbage minced
3 green onions minced
1-2 cloves garlic minced
1/4 tsp grated ginger (you can use powdered also or leave it out entirely)
1 tbl soy sauce
1/2 tsp sugar
1/2 tsp salt
1 tsp oil
50 gyoza wrapper
oil for frying


Mix ingredients in a bowl. Place spoonful of mixture into center of each wrapper. Seal by damping half of the wrapper edge, folding over and pressing down. Cook in batches in approximately 2 tbl hot oil until brown on both side. The pour small amount of water into pan, cover and cook until water has boiled off.

Use equal parts vinegar and soy sauce for dipping.


My son then decided that he only wanted to eat the wrappers and told me the filling wasn't so good. Sigh, at least it was a good try.