rob, my brother
and maddi, my sister.
it is her birthday next week so we wanted to make it uber fun.
[please, not like it wouldn’t be anyway. look at these peeps!]
[whilst we fancied ourselves to the 55 inches of my cousin’s QB face
in the first UCLA game of the season,]
we made some seriously yummy food
so so good. if you are not the spicy type (i am totally the spicy type)
go easy on the seeds of the jalapeno cause the first time it was a bit spicy for my guests…
this time was perfect.
it usually makes just enough saucy stuff to live in the rice the way you want it,
but i think i will just add more to it to have more on the rice.
and please, if you have the option, use basmati rice when making indian.
it begs for it.
in fact, we like it thin and then we paint it with lots of butter, garlic, and parsley to give it a little hint of yum.
* 1lb ground meat (traditionally it’s just pork, but i have used a mix with beef, and pork sausage is my favorite to use cause it cooks up nice and has a kick to it.)
* 1/2 head of cabbage (the green kind)
* about 3/4 cup green onion finely chopped
* about 1tbs fresh minced ginger
* about 1tbs fresh minced garlic (or the minced stuff – no powder though…)
* 2-3 tsp sesame oil
* 2-3 tsp chile oil
(both of those you get in the “international section”)
* 1 lbs soy sauce
* (optional) a beaten egg
* salt and pepper
* white vinegar
* won ton wrappers
(usually these are near the produce section –
you will use at lease 1 pck,
sometimes you will need more though, so get two)
my asian friend taught me how to make this years ago and it is always fun to make with rob cause he lived in japan for a while and he’s kind of a purest
between the two of us, they were pretty naughty.
put the ground meat in a bowl
rinse the cabbage, pull apart, and then boil it until it is soft.
finely chop the wet cabbage, and squeeze all the water out before adding to the bowl.
give it a few minutes before making fun of the man you gave that job to, but then give it a go.
add green onion, garlic, and ginger, soy sauce, and the egg if you want to.
(the egg is to help keep it all together – i never use it, but rob does.)
add the freshly ground pepper until the surface is covered.
mix it up with your hands.
yes, your hands.
drop about 1 tsp of the mixture in the center of the wrapper,
close them by putting water on two sides (or half if they are rounds)
and pinching them together. drop em on a floured cookie sheet.
throw about 15 or so (lots can fit) in a frying pan with only about 1 tbs of oil
after the gyoza brown up a hint, drop a small amount of water in the pan and immediately cover to steam. (i like em more on the fried side so i only steam em for a minute.)
one of the reasons you boil the cabbage is so that it will cook as fast as the meat. it should only take a few minutes per batch.
the dipping sauce is about equal parts soy sauce and white vinegar.
just taste it until you like it. i like mine more vinegary than soy saucy…
hope you enjoy!
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