These are a fun and scrumptious weekend lunch or dinner prequel.
YOU WILL NEED:
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)
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).
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!
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