JAPANESE GYOZA

Servings: 4

Ingredients:

1lb. ground pork [I used left over Italian sausages]

1/2 cup finely chopped cabbage

1/3 cup finely chopped carrot

3 finely chopped green onions

2 large garlic cloves, minced

2 heaping tablespoons of black bean paste

1 tsp. ground ginger or 2 tsp. fresh minced ginger

Gyoza Wrappers [I used Won Ton Wrappers]

Sesame or Vegetable oil

1/4 cup water ( or diluted with chicken stock for more flavor)

Egg wash:

1/4 cup water

1 egg

Sauce:

1/4 cup rice vinegar

1/4 cup low sodium soy sauce

1tsp. garlic & ginger powder

1tsp. sesame seeds

pinch of chopped green onions

Directions:

1. In a large bowl combine: cabbage, carrots, green onions, garlic, pork, black bean paste and ginger.

2. Prepare Sauce:

• whisk together soy sauce, rice vinegar, garlic and ginger powder
• add sesame seeds and green onions. Set aside for 15 minutes

3.  Prepare Egg wash by whisking egg into water, set aside.

4. Prepare Gyoza:

• place teaspoon of mixture onto wrapper
• moisten all sides with egg wash
• fold wrapped in half
• fold side in, creating a crescent shape

5. Heat large pan over medium heat, add about 2 tablespoons of sesame oil, heat oil through and add gyoza. Fry for about 1 – 2 minutes and add water. Cover until water has evaporated completely (do not lift lid).

6. Plate & ENJOY!