Chef Keoni Chang shares this amazing recipe for golden brown pan fried Gyoza!
|1⁄2||Pound||ground pork or turkey|
|1⁄4||Cup||scallions, finely chopped|
|1⁄2||Cup||Napa cabbage, shredded|
|1||each||egg, lightly beaten|
|2||Clove||garlic, finely minced|
|40||each||small, round wonton wrappers|
|each||water for sealing wontons|
|4||Tablespoon||vegetable oil for frying|
|1 1⁄3||Cup||water, divided|
Gyoza can be made in batches and frozen.
Serve with a Dipping Sauce: Equal parts soy sauce and rice wine vinegar, a dash of sesame oil and a dash of hot chili oil.
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