Easy Pork Gyoza

This weekend was full of activities so I didn’t cook at all, but I still wanted to pop a recipe up on the site. I made my pork goyza a few weeks ago for porch time so I wanted to share this recipe. 

They are pretty easy to make and very tasty but they are time consuming.  If I can I try to freeze them but we always seem to eat them in one shot.

Easy Pork Goyza

Ingredients

1 beaten egg                          

1/4 c finely chopped onion

3/4 c chopped water chestnuts

3 chopped green onion

1 tbs soy sauce                                        

2 tsp fresh gingerroot                                           

1/2 tsp sugar                                          

1/4 tsp salt                                               

1/8 tsp white pepper                                           

1/4 tsp garlic                                          

1/2 pound ground pork                   

1 package goyza wrapper*

Vegetable Oil for cooking

*You can also use the square wonton wrappers if you can’t find the round.

Directions

Combine egg, onion, water chestnuts, soy sauce, gingerroot, sugar, salt, and pepper. Add ground pork and chopped shrimp; mix well.

To make the goyza, take one of the wrappers in the palm of your hand and then add about a teaspoon to a tablespoon of the filling.

Folding for Round Goyza Wrapper

Wet the edges of the wrapper and fold it over like you are making a taco. Starting from once side start sealing the wrapper by making pleats.  Make sure the two sides are sealed by pressing folded pleat tightly against the flat edge.  This will ensure the filling does not come out.

Folding for Square Wonton Wrapper

Wet the edges of the wrapper and fold corner to corner so you have a half triangle.  Then wrap the two ends together crossing in the middle of the dumpling. Make sure the two sides are sealed so that the filling doesn’t come out. 

To cook the goyza heat about 1 tbsp of oil in a frying pan. Put gyoza in the pan and fry on high heat until the bottoms become brown.  You should be able to heat about 6 – 8 in a pan at a time if you use a large skillet.

Turn down the your heat and add about 1/4 cup of water in the pan. Cover the pan and steam the gyoza on low until the water is gone and cooked through.

I usually serve this with a sweet chili sauce.

Enjoy!