Gyoza

1. 1

   Meat:

2. 2

   In a bowl, add ground pork, ginger, soy sauce, onion, cabbage, sugar, sesame oil, salt and pepper.

3. 3

   Stir and mix with hands until mixture becomes sticky.

4. 4

   Place 1 tablespoon of meat mixture in the center of each Gyoza skin.

5. 5

   Moisten edges of Gyoza skins with water; fold skin over meat and pinch edges to seal. Sprinkle Gyoza with cornstarch to prevent them to sticking to each other.

6. 6

   Can be frozen until ready to cook.

* Per serving · 4 servings · Values may vary.

No additional tips available.