January 7, 2011

Gyoza or Eggrolls

1 pkg egg roll or gyoza wraps (gyoza are the round wraps - NOT wonton wraps)
1/2 lbs sausage, cooked and crumbled
1/2 head cabbage
1/2 C shredded carrots
1/2 onion, finely shredded or 1/2 bunch green onion, chopped  ***I prefer regular onion***
Garlic minced ***optional, I cook it with my onion***
6 - 8 mushrooms, chopped
1 can chopped water chestnuts
1/2 C bean sprouts, coursely cut  ***I do not use bean sprouts ***

Sesame and vegetable oil for frying

Mix together and set aside:
1/4 C soy sauce
1/4 C water
2 T sugar
2 T cornstarch
1/2 t ginger
1 T sesame oil

Cook garlic and onion in fry pan.
Brown the sausage in a separate LARGE frying pan.
Add garlic, onion and remaining vegetables to the pan with sausage.
Cover and simmer 5 minutes and then add sauce*. Stir until thickened.
Place 1 T into gyoza wraps or 2 T into eggroll wraps. Rub water on sides of wraps and roll and seal. Fry in small amout of oil {mix 1 - 2 t sesame oil with regular vegetable oil}.
When browned, place a T of water in same hot pan with gyoza and immediately cover with lid to steam them.
Remove and keep warm.

I would NOT recommend gyoza without a gyoza press.  It's possible.  Just harder :)
I double this recipe and it usually fills 3 gyoza (round wrap) packages.
Each gyoza package has approx 50-60 wraps.
This is what the gyoza wraps look like that you'd get from your regular grocery store (Target, Smiths, Harmons, etc)

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