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Gyoza
You will need:
1 lb. of ground pork
1 lb. of ground beef
Spring onions, about 8 cut finely till you
get to the dark green part then cut 1inch pieces
Savoy cabbage, 1 medium head cut in 1 inch
wedges and then shredded
5 or 6 cloves of garlic, crushed
2 large chicken bullion cubes, chopped
finely
Salt and pepper to taste
1 to 2 tsp. sugar or 2 packs of equal
Vegetable oil for frying
Soy sauce
Won ton wraps
Small bowl of water
Place the meat in a large bowl and add
bullion salt and pepper. In another large bowl place the
cabbage, onion, sugar, garlic, and a little more salt and pepper
to taste. Knead the cabbage mixture with your hands until
cabbage becomes slightly wilted. Add the meat mixture into
the cabbage and blend well.
Using your fingers wet the rim of the won
ton with water and add a little less than a teaspoon of the
cabbage/meat mixture to the center of the won ton , then crimp or
pinch the edges with your fingers until they are sealed.
Fry won tons in about 2 inches or so of
vegetable oil in a pot or pan of your choice till golden brown.
Serve hot with soy sauce or try ranch
dressing and soy sauce mixed together for a different taste.
You can also take equal parts of Ketchup, mustard, soy sauce and
sesame oil for another variation of sauce or kick it up by
adding hot sauce.
These won tons are the best I've ever
tasted. I serve them with Goya yellow rice and
follow the directions on the package and then add frozen peas and
carrots at the end and cook for 5 mins. more then scramble about 2
eggs in a skillet and add them to the rice and this makes a very
nice oriental side dish for the meal.
ENJOY!!
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