-This is a recipe given to our parents by a neighborhood friend, Yokiko, who was born in Japan. Gyoza are pretty commonplace now but in the 1960’s this was an exotic treat; and still an awesome party food to this day…
2 pkg. Gyoza skins (if you can’t find them use won-ton skins)
½ pound ground beef
1 pkg. Breakfast roll-type sausage such as Bob Evan’s Savory Sage or Publix’s Sage sausage
¼ head of green cabbage or one bag of Publix’s Angel Hair Shredded Coleslaw cabbage works well, too)
½ tsp. ginger
1 small onion, minced
Salt and Pepper, to taste
1 egg, beaten in a small bowl and set aside
Tamari or Soy Sauce, for dipping your fried geiozas in to (I add a little Mirin, (sweetened sake) to the sauce to take away some of the saltiness of the tamari/soy sauce but that’s a personal preference and not part of the original recipe).
In a skillet with a little vegetable oil sauté ground beef and sausage together, breaking it up as fine as possible during cooking. Drain. Add onion, cabbage and seasonings and sauté a little longer just until the onion starts to soften. Allow to cool down enough to “handle”.
With a Geioza/wonton skins and bowl of beaten egg in front of you, put a teaspoon of the meat mixture in the very center of one of the Geioza/wonton skins. Now take your pointer finger and dip it into the egg and then go around the entire edge of the Geioza/wonton skin (it works like a glue to seal the skin shut) Fold the skin up over the meat filling into a triangle shape and press to seal shut. Repeat with the remaining skins. Fry in preheated 375 degrees F. oil (peanut or canola are great for frying at high temperatures). When the skins are light brown they are done. Carefully scoop out of the oil and allow to drain on brown paper bags or paper towels. Serve warm with your dipping sauce.
Note: These may be made ahead of time and frozen uncooked and then fried, as above. Great party appetizer