Triangular Gyoza

Hubby and I dined at our favorite sushi restaurant recently, and he ordered some gyoza as an appetizer. He must have liked it a lot, because upon getting home, he asked me if I can make some for him. 

Since I didn't have those circular gyoza wrappers, I used regular wonton skins. The main differences are (obviously) their shapes, and thickness - gyoza wrappers are thinner than wonton skins.


What you need:

• 1 pound ground pork
• 1 can (5 oz) diced water chestnuts
• 4 stalks green onion, chopped
• 3 teaspoons corn starch
• 3 teaspoons sherry
• 3 teaspoons soy sauce
• 1 teaspoon minced fresh ginger
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1 can (14.5 oz) chicken broth
• wonton skins (for wrappping)
• canola oil for frying
• egg wash (optional)

What to do:

In a large bowl, combine the ground pork, water chestnuts, corn starch, sherry, soy sauce, ginger, sesame oil, and sugar; mix well.


Place 1 rounded teaspoon of the mixture in the center of a wonton skin wrapper. Make a triangle by putting 2 corners together and sealing the sides with egg wash. Continue doing so until you have used all of your filling mixture.

Heat a flat-bottomed pan with about 1/4 cup of canola oil over medium heat. Deep fry the gyozas for about 3 minutes. Do not burn them! Let drip on a cooling rack and set aside.

Meanwhile, in a separate pan over medium-high heat, bring about 1/4 of the chicken broth can to a boil. Add the fried gyozas and cover tightly. Reduce heat to low. Simmer until the liquid is absorbed. Repeat with remaining gyozas, and broth.

Place on a serving platter and enjoy!

 
Tips, Tricks and Tweaks:

1. You can omit the last part (simmering the gyozas) if you like crispy dumplings. However, simmering brings out more flavor due to the addition of the broth.
2. Use finely chopped cabbage as fillers if you don't have enough ground pork.
3. For dipping sauce, we used soy sauce with lime and chili garlic.
4. Try gyoza with ground beef.