Tonight we headed over to my mother’s house to make some sushi, tempura and gyoza (aka pot stickers). I’ve been on quite the Asian kick lately, but I swear I’m pure bread Polish.
Regardless, we made vegetarian sushi, sweet potato and carrot tempura, and pork gyoza.
For the sushi we used some carrot and cucumber, and then some of the tempura. Delicious!
- 2 lbs ground pork
- 2 cups finely chopped nappa cabbage
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tsp pepper
All you have to do is combine all of the ingredients and mix well.
You then take a round dumpling wrapper and place about 1 tbsp of the mixture in the middle, then trace around the outside with water and close. Gyoza are traditionally crimped around the edges but you can make them any shape you want really.
You then fry the bottoms until golden brown, and place them into a steamer. Steam for about 10-15 minutes, then serve with soy sauce mixed with a little rice wine vinegar.