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Ingredients
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Gyoza Filling and Wrappers
Method
Preparation and Cooking
- 1
Prepare the Filling
In a large mixing bowl, combine the ground pork, foie gras, chopped wood ear mushrooms, chopped nori, minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- 2
Fill the Wrappers
Take a gyoza wrapper and place about 1 tablespoon of the filling in the center. Moisten the edges of the wrapper with water, fold it in half, and pinch the edges to seal. Make pleats along the edge for decoration, if desired. Repeat with remaining wrappers and filling.
- 3
Cook the Gyoza
Heat oil in a large skillet over medium-high heat. Once hot, add the gyoza in a single layer, being careful not to overcrowd the pan. Fry for about 2-3 minutes or until the bottoms are golden brown.
- 4
Steam the Gyoza
Add water to the skillet, cover immediately with a lid, and steam the gyoza for about 5-6 minutes or until the water has evaporated and the gyoza are cooked through.
- 5
Serve
Remove the gyoza from the skillet and serve hot with your choice of dipping sauce.
