Recipes‎ > ‎Meat Dishes‎ > ‎


  • 2 packages wonton or gyoza wrappers
  • 1 lb ground pork
  • 1 bunch green onion, chopped
  • 1/2 cabbage, chopped and boiled
  • 1 Tbsp sesame oil
  • 1 Tbsp sugar
  • 2 Tbsp soy sauce
  • 1 tsp garlic powder (I often add chopped garlic cloves)
  • 1 Tbsp grated ginger

Chop cabbage into small chunks and boil until translucent. Drain, let cool and squeeze out additional water.
Chop green onions - separate so it's not chunky
Brown ground pork, chopping it into small bits with the spatula.

Mix sauce ingredients and reserve. Combine the vegetables and pork in a bowl and mix in the sauce.
Let marinate for at least an hour on the counter and mix the combination occasionally.

Assemble the gyoza and either fry them in canola oil or steam them.


Have a small bowl of water handy.
Put approximately a teaspoon of the mixture into the center of a wrapper.
Dip your finger in the water and run a thin line of it around the edge
of the wrapper.
Crimp the wrapper shut (works better when they're room temperature).


To eat, dip into soy sauce and om nom nom nom. Alex tried wasabe in the soy sauce and liked it, although I didn't care for it.