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Ingredients |
1/2 lb Ground pork
1/2 lb Ground chicken or turkey
3/4 C Chopped cabbage
1/4 C Chopped fresh mushrooms
1/4 C Shredded carrots
1 tsp Diced ginger root
2 tsp Diced garlic |
1 tsp Soy sauce
1 Package Gyoza Wrappers (about 40)
Dipping Sauce
Equal parts soy sauce and rice wine vinegar. Add sugar to taste |
| Cooking Instructions |
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Mix all ingredients well. Get in there with your hands. No be a baby! Now, start stuffing the gyoza wrappers. Da easiest way is to just fold them over like one taco and seal the edges. Authentic way is to fold over and add little jagged edges to make um look mo bettah. Once you get um all stuffed, steam da buggahs for about 15 minutes. Once they stay steamed, rub one frying pan with sesame oil and fry um until da bottoms stay nice and browned. Now you stay ready to grind da buggahs. Use the dipping sauce and enjoy! Watch out, they goin' disappear fast! Get out your calculator, you may need to quadruple dis recipe! |
| Additional Comments |
| My sister in law stay from Japan. She makes um for us all the time. Can't get enough! |
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