Natto and Pork Gyoza
Prep time: 1hr or more (depending on how well you can wrap gyoza)
Servings: 8 people
Ingredients:
- 2 Packets of natto
- 2 Packs of gyoza skins
- 1 Pound ground pork
- 3 Cups of finely chopped chives (or cabbage)
- 1 Clove minced garlic
- 1 Egg white
- 1 Tsp of white pepper
- 3 Tbsp of sesame oil
- 1/2 Tbsp of salt
- Soy sauce (for the dipping sauce)
- Vinegar (for the dipping sauce)
- Chili oil (for the dipping sauce)
Directions:
- Mix the ground pork, natto, chives, garlic, sesame oil, and egg white in a large bowl. You will probably have to use your hands.
- Add pepper and salt and mix.
- Once you’re done mixing, you have stuffing for the gyoza. Using a spoon, take a small scoop of the stuffing and place it on a gyoza skin. Fold the gyoza skin over and seal it with a cascade of small folds. You wet the edges of the gyoza skin to make it stick to each other easier. It maybe a little tricky for those who have never done it before. (I apologize for not having a picture of this)
- To cook the gyoza, heat up some oil on a pan. Place the gyoza onto the pan and cook for about 15 seconds. Then fill the pan with about a half an inch of water and seal with a lid.
- Let it steam for about 6-8 minutes and remove the lid. Cook until the water evaporates. Serve on a plate.
- For the dipping sauce, mix 1 part vinegar, 2 parts soy sauce and if you like it spicy, add a few drops of chili oil.
I think the natto blends well with the pork and chives. Try it out and let me know what you think. We’re also trying to come up with a vegetarian version of this dish. Hopefully we can post a follow up by the end of this month!
lol. so you’re actually eating these as you go?
of course.
we have to taste test… it’s tough, but someones gotta do it
pshh!! I know you love eating anything with natto in it!! 🙂
I can’t help it if it makes everything taste 100 times better!!