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Jeannie's Gyoza

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Recipe Summary Jeannie's Gyoza

In our family, we make a meal out of gyoza about once a week. Just take them from the freezer and pop them into a frying pan, steam some rice, and your meal is ready. I make up a big batch and freeze them, and you may adjust the recipe size according to what you have on hand. Be prepared for those accounting fights about who gets the last gyoza. Mmmm! Enjoy with rice on the side sprinkled with some ground sesame seeds.

Ingredients | Mdc Email Account

2 pounds ground pork

2 tablespoons vegetable oil, divided, or as needed

2 cups chopped onions

salt

1 cup finely chopped carrots

4 cups finely chopped cabbage, or more to taste

½ cup balsamic vinegar

3 tablespoons minced fresh ginger, or more to taste

2 tablespoons grape jelly

2 tablespoons teriyaki sauce

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 teaspoon sesame oil

1 tablespoon water

1 tablespoon cornstarch

2 (16 ounce) packages round dumpling wrappers

½ cup water

1 tablespoon rice wine vinegar

1 ½ teaspoons soy sauce

1 ½ teaspoons oyster sauce

Directions

Info | Mdc Email Account

prep: 50 mins cook: 40 mins additional: 20 mins total: 1 hr 50 mins Servings: 12 Yield: 12 servings

TAG : Jeannie's Gyoza

Main Dish Recipes, Dumpling Recipes,

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