Deep Fried Gyoza
|Canola oil||1 Tablespoon|
|Onion||1 Small, diced|
|Fresh ginger||1 Tablespoon, minced|
|Ground beef||1 Pound|
|Garlic||3 Clove (15 gm), minced|
|Green onions||3 , finely sliced|
|Wonton wrapper||3 1⁄4 Ounce (1 Package)|
|Vegetable oil||2 Cup (32 tbs) (For Frying)|
Put 1 tablespoon of canola oil in a large saute pan over medium high heat.
Add diced onion; saute until translucent.
Add fresh ginger; stir.
Add ground beef; stir.
While mixture is browning, add minced garlic, salt, and pepper.
After meat is browned, drain and set aside for about 5 minutes to cool.
Add 1 egg and green onion; stir.
Place 1 tablespoon of beef mixture in middle of a wonton wrap.
Wet finger with water and dampen the edges of wonton wrap.
Gently fold wonton to seal the beef mixture.
Be sure to carefully pinch out any air bubbles to prevent breakage or popping while frying.
Do not stack prepped gyoza.
In a deep-frying pan, heat vegetable oil to about 375 degrees.
Depending on size of pan, deep fry gyoza until golden brown.
Do not over crowd pan.
If gyoza browns instantly, turn down heat.
When golden brown, remove from oil and place on wire mesh or metal cooling rack (preferably gyozas placed vertically) to drain excess oil before resting on paper towels.