Gyoza! Delish!

Okay, so this is a family staple on my side of the family. We have get togethers when we make hundreds of these little buggers, and THEY ALL get EATEN! So I thought I'd share with you. Everyone makes them different, but my grandma first got the recipe when she first tried them while living in Japan.

Sweeney's version of Japanese gyoza for 60:

1 package Wonton Wrappers. I bought Michelle's this time, and they were GREAT!

1 LB. ground pork

1 Small head of cabbage. (More if you REALLY like cabbage)


1. Chop cabbage so that it's in small pieces. Then put in food processor to make very fine.
Place this in a pan over medium high heat with pork. Cook until pork is thoroughly cooked, and cabbage is starting to give off liquid. Place in bowl, and let cool for a couple minutes.

2. Pour about 1-2 inches of oil in a deep frying pan. Make sure it's a fairly good size pan.


3. Lay out a handful of wonton wrappers flat on the counter. Make sure you have a small bowl of water next to them. Place 1 tsp. onto each wonton wrapper. Dip finger in water, and wet 2 of the 4 edges. Fold wonton wrapper from on corner to opposite corner, forming a triangle. Seal edges tightly.


4. Place in oil for a couple of minutes, or until GOLDEN brown, on each side.


5. Remove, and let cool for a minute before serving. Serving with rice (or any other side dish) and soy sauce. We use soy sauce to dip them in.


This makes anywhere between 60-80 on average. make sure you have extra wonton wrappers.




And for your viewing pleasure, Emma helping in the kitchen!