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Gyoza for the Birds

This is a personal take on the classic Japanese dumpling.

40 wonton wrappers

1/2 lb ground pork

3 carrots, shredded



2 lemons

2 limes

soy sauce

rice vinegar

olive oil

*The amounts are up to you. Feel free to change the ratios of the ingredients according to your taste.

Marinate carrot in dill, juice of 2 lemons, and 2 tbs. rice vinegar. Mix carrot mix, pork, chopped cilantro, 2 tbs. soy sauce, and juice of 2 limes. Lay gyoza wrappers out one at a time on a flat surface. Place around 1 tsp. of filling in center of wrapper. Brush all four edges with water. Fold wonton into a triangle. Push the prongs of a fork into the edges of the gyoza to seal. Heat olive oil in skillet. Cook gyoza 1 minute on only one side. Make sure they are not touching each other. After 1 minute the edges will slightly begin to curl. Add 1/4 cup water. Cover, reduce to low heat. Simmer until all water has evaporated, about 3 minutes. Mix soy sauce and rice vinegar and serve as a dipping sauce.




gyoza4Ready for cooking.