- 2 pounds ground pork
- 2 tablespoons vegetable oil, divided, or as needed
- 2 cups chopped onions
- salt
- 1 cup finely chopped carrots
- 4 cups finely chopped cabbage, or more to taste
- 1/2 cup balsamic vinegar
- 3 tablespoons minced fresh ginger, or more to taste
- 2 tablespoons grape jelly
- 2 tablespoons teriyaki sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon water
- 1 tablespoon cornstarch
- 2 (16 ounce) packages round dumpling wrappers
- Gyoza Sauce:
- 1/2 cup water
- 1 tablespoon rice wine vinegar
- 1 1/2 teaspoons soy sauce
- 1 1/2 teaspoons oyster sauce
- Cook pork in a skillet over medium heat, breaking up the meat with a wooden spoon, until no longer pink in the center, 8 to 10 minutes. Drain excess grease and transfer to a bowl.
- Heat 1 tablespoon vegetable oil in the same skillet. Add onions; cook and stir until slightly softened and translucent, about 5 minutes. Season with salt. Add carrots; cook and stir until softened, 6 to 8 minutes. Add to the cooked pork.
- Cook cabbage in the same skillet over medium-high heat, adding the pork-carrot mixture in gradually, until wilted, 6 to 8 minutes. Stir in vinegar, ginger, grape jelly, teriyaki sauce, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and sesame oil. Cook and stir gyoza filling until flavors combine, about 3 minutes.
- Combine 1 tablespoon water and cornstarch in a small bowl. Add to the gyoza filling. Cook and stir until thickened, 3 to 5 minutes. Let cool, at least 20 minutes.
- Place a dab of filling in the center of a dumpling wrapper. Fold over to form a semicircle and seal the circle edge with water; press firmly. Place gyoza on a baking sheet. Repeat with the remaining filling and wrappers.
- Combine 1/2 cup water, rice wine vinegar, 1 1/2 teaspoons soy sauce, and 1 1/2 teaspoons oysters sauce in a bowl to make sauce.
- Heat 1 tablespoon oil in a skillet over medium heat. Add gyoza in batches; cook until browned, 4 to 5 minutes. Add some of the sauce. Cook, covered, until liquid is absorbed, about 5 minutes. Repeat with remaining gyoza and sauce.
07/07/2019
recipepes.com
jeannie's gyoza, recipe
PT15M
PT1H
5
455 calories