Gyoza

Since I’ve been in a cooking mood lately, I decided to try something that I’ve been wanting to make for a while…..gyoza. Given how I’m a bit stressed these days, I find cooking and other housework quite relaxing since it doesn’t involve too much thinking

Anyway, here are my ingredients….

1/4 cabbage (Japanese cabbages are huge)
a bunch of negi
1/2 onion
1 clove of garlic
sesame oil
salt and pepper
and a little more than 1/2 lb of ground pork (though in my case, we had way too much cabbage and had to add a little more pork)

Making the gyoza isn’t too bad….well it took me about 2 hours to make but it’s probably because I’m slow. The prep work takes the longest since you have to chop everything into really fine pieces. The hardest to chop finely was the onions since it made my eye sting. Once it’s all cut up and ready to go, just put them all into a big mixing bowl. Since I don’t have one, I had to use my frying pan.

Ingrdients

I actually found wrapping the gyoza the hardest since it’s really hard to make it pretty and at the same time have it stay closed. In the end, Jason and I find that it’s easier to put less filling and use a mixture of flour and water as sealant. It actually takes quite a bit of time wrapping them too…so by the time I actually got to cooking and eating them, it was already dinner time (I started around 3 and we ate dinner around 5:15).

Finished product

Not bad, eh?

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