jeannie's gyoza

jeannie's gyoza
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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
jeannie's gyoza, recipe PT15M PT1H 5 455 calories

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