here's what we make..what's your favorite party snack?
We make gyoza's (Goza)to keep in the fridge for a snack. Since it is fried it's a once in a while thing.
They are a form of Japanese potstickers. But I don't care for the soggy dumpling like poststicker. My friend, a lady from Japan showed me how to make these fried Gyoza's nice and crispy.
A pound of Hambuger.
A stalk of Bok Choy (used instead of Chinese cabbage)
Carots
onion
salt and pepper
ginger (a small amt.)
garlic powder
soy sauce (you can use Worcestershire sauce if you prefer)
A pack of won ton wrappers (about 60 per pack)
Oil of choice. I use vegetable, it is ok to use peanut or canola.
Mix finely chopped veggies with spices, a table spoon of soy sauce (or more if you really like it) and hamburger (the amount of veggies is up to you..but it should have a meatloaf feel to it.) You can add an egg to the mixture to help hold it together..I don't but again this is to taste.
Lay out your won ton wrappers on a counter or table..you need to fill them fast because they will dry out and stiffen. I get Mike or one of the kids or grands to help..I make 2 or 3 packages of won ton wrappers at a time..about 120! So my recipe is triple for us. The kids take half home.
have a small bowl of water ready and put some oil in a frying pan..I use a lot because I like to make sure the oil is at least half way covering the gyoza.
Start filling the wrappers with about a teaspoon of mixture per wrapper. Wet the edges on the wrapper with water with your fingers and fold over forming a triangle. press the edges down. When you have a few made heat up your oil.
Fry the gyoza to a nice golden brown..flip it once.
Drain and use soy sauce as a dip.
These are good hot, room temp or cold!
The main thing is to use a filling you like..it could even be meatloaf, a pork mix or chopped chicken.
I have even used an apple pie filling and topped it with powded suger after it cooled.
You can use what ever oil you like.
To drain, I use a plate with a pie rack on top.
We make gyoza's (Goza)to keep in the fridge for a snack. Since it is fried it's a once in a while thing.
They are a form of Japanese potstickers. But I don't care for the soggy dumpling like poststicker. My friend, a lady from Japan showed me how to make these fried Gyoza's nice and crispy.
A pound of Hambuger.
A stalk of Bok Choy (used instead of Chinese cabbage)
Carots
onion
salt and pepper
ginger (a small amt.)
garlic powder
soy sauce (you can use Worcestershire sauce if you prefer)
A pack of won ton wrappers (about 60 per pack)
Oil of choice. I use vegetable, it is ok to use peanut or canola.
Mix finely chopped veggies with spices, a table spoon of soy sauce (or more if you really like it) and hamburger (the amount of veggies is up to you..but it should have a meatloaf feel to it.) You can add an egg to the mixture to help hold it together..I don't but again this is to taste.
Lay out your won ton wrappers on a counter or table..you need to fill them fast because they will dry out and stiffen. I get Mike or one of the kids or grands to help..I make 2 or 3 packages of won ton wrappers at a time..about 120! So my recipe is triple for us. The kids take half home.
have a small bowl of water ready and put some oil in a frying pan..I use a lot because I like to make sure the oil is at least half way covering the gyoza.
Start filling the wrappers with about a teaspoon of mixture per wrapper. Wet the edges on the wrapper with water with your fingers and fold over forming a triangle. press the edges down. When you have a few made heat up your oil.
Fry the gyoza to a nice golden brown..flip it once.
Drain and use soy sauce as a dip.
These are good hot, room temp or cold!
The main thing is to use a filling you like..it could even be meatloaf, a pork mix or chopped chicken.
I have even used an apple pie filling and topped it with powded suger after it cooled.
You can use what ever oil you like.
To drain, I use a plate with a pie rack on top.
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