Hope all of you had a wonderful new year. We had a Japanese feast for our party and it was so yummy! My father spent several years in Japan and ever since we make this recipe several times a year, it is definitely a favorite. This makes a large batch so feel free to cut it in half.
1 pd. ground sausage
1 pd. ground beef
1/2 head cabbage, shredded
2 c. carrotts, shredded
5 T. garlic
2 packages square wraps (in our supermarket they are located with the vegetables)
2 T. peanut oil
1/4 c. water
Dipping Sauce
1 c. soy sauce
1 c. rice wine vinegar
1/2 t. fire oil
* Mix sausage, beef, cabbage, carrotts and garlic in large bowl. Fill a small bowl with cold water. Put one square wrap in your hand and put a tablespoon of the meat mixture in the middle.
* Dip your fingers in cold water and run it along top two edges. Fold over and pinch edges to seal. Lay on cookie sheet. Repeat until all mixture is gone.
* Put electric skillet on 400 degrees. Drizzle peanut oil in pan. Place gyoza in skillet, just like it is in the picture above. Pour water over gyoza and put lid on. Let cook 10 minutes. Shut off skillet and let sit for 4 more minutes. Remove to platter and serve. Repeat if there are more gyoza. For dipping sauce, whisk together soy sauce, vinegar and fire oil (if you like it hotter, add more oil) until completely combined. We pour it in small bowls and set around table so everyone can reach while they are eating.
Tip: When cooking the gyoza, DO NOT lift the lid while cooking. DO NOT turn gyoza over.
