These are a fun and scrumptious weekend lunch or dinner prequel.


  • 1 package wonton wraps

  • 1 pound lean ground meat (lean ground pork, turkey or beef)

  • 2-3 green onions, sliced thin or finely chopped

  • 2 cloves garlic, minced or pressed

  • about half an onion, chopped fine

  • 1 cup bean sprouts, chopped up a bit

  • 1 cup green cabbage, sliced fine and chopped up a bit

  • fresh ginger, minced (about 1 tablespoon)

  • Soy sauce


Prep all the veggies

Over medium heat, sauté garlic, onion and ginger in a tablespoon or two of canola oil.

Add the bean sprouts and cabbage and turn down the heat a bit, sautéing until they are soft and translucent.

Remove the veggies to a bowl. Add pork to the same pan and cook through.

Add the and green onions and cook another 2-3 minutes. Pour off any juices from the pan (I use a mesh strainer).

Transfer the meat to the bowl with the veggies

Stir in a splash of soy sauce and taste for seasoning.

Spoon filling into wonton wraps, moisten the edge with water and press to enclose. Make about 20 at a time, then cook them off (if you make too many at a time they dry out - or you can cover them with a cloth).

To cook:

  • Preheat a nonstick pan or skillet with a fitting lid

  • Spray pan with canola spray

  • Add formed gyoza to pan and cook, turning over halfway, until nicely browned on each side

  • Throw about 2 T water in the pan and quickly cover. Gyoza will steam up pretty quickly - in a minute or less

Serve with dipping sauce (below) and eat pretty much immediately!

Dipping sauce:

  • ¼ cup soy sauce

  • ¼ cup rice vinegar

  • 4 drops hot chili oil

  • Optional: sliced green onion or sesame seeds

copyright 2008-ad infinitum Katie Fairbank