RCI-SN.005.0030.001
Gyozas
We make a dipping sauce by mixing yellow mustard and soy sauce together to taste. Usually more on the brown side but with a slight tang of the mustard. We all eat it differently. Contributed by World Recipes Y-Group This Y-group is international.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- pkg gyoza wrappers (oriental store)2 unit
- ground chuck hamburger1½ lbs
- bundle of scallions½ unitchopped
- green bell pepper1 unitdiced
Method
1
Combine ground chuck hamburger, chopped scallions, and diced green bell pepper in a large mixing bowl, stirring until evenly blended.
2
Fill a small bowl with water to use as a seal for the wrappers.
3
Lay a gyoza wrapper on a clean work surface and place approximately 1 tablespoon of filling in the center of the wrapper.
4
Dip your finger in water and wet the edges of the wrapper, then fold the wrapper in half to create a half-moon shape and press the edges firmly to seal.
5
Repeat the filling and folding process with remaining wrappers and filling until all gyozas are formed.
6
Heat a large skillet over medium-high heat and lightly oil the surface.
2 minutes
7
Working in batches if necessary, place gyozas flat-side down in the skillet and cook until the bottom is golden brown and crispy, approximately 3-4 minutes.
4 minutes
8
Add ¼ cup of water to the skillet and immediately cover with a lid to steam the gyozas for about 5-6 minutes until the filling is cooked through.
6 minutes
9
Remove the lid and let any remaining liquid evaporate, then transfer gyozas to a serving plate.