Name: Feed 4 for $20 Smashed Gyozas
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4-6
Ingredients: 1 (16-ounce) bag tri-color coleslaw, finely chopped; 8 ounces brown mushrooms, finely chopped; 1 bunch green onions, thinly sliced; 5 cloves garlic, grated; 2 tablespoons soy sauce; 1 ½ pounds ground pork; 1 (45-count) pack gyoza wrappers; Salt and pepper, to taste; Vegetable oil, for the griddle; ¼ cup rice wine vinegar; ¾ cup soy sauce; 1 teaspoon chili flakes (optional); 1 teaspoon sesame seeds (optional

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Feed 4 for $20 Smashed Gyozas

Author: Matt Lott
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4-6

Ingredients

1 (16-ounce) bag tri-color coleslaw, finely chopped
8 ounces brown mushrooms, finely chopped
1 bunch green onions, thinly sliced
5 cloves garlic, grated
2 tablespoons soy sauce
1 ½ pounds ground pork
1 (45-count) pack gyoza wrappers
Salt and pepper, to taste
Vegetable oil, for the griddle
¼ cup rice wine vinegar
¾ cup soy sauce
1 teaspoon chili flakes (optional)
1 teaspoon sesame seeds (optional

Directions

Preheat Blackstone griddle to medium heat. Drizzle vegetable oil then add the coleslaw mix and mushrooms. Lightly season with salt and cook until tender for 10 minutes.
Remove mushrooms and coleslaw mix from the griddle and place into a large mixing bowl. Add the remaining gyoza ingredients except for the wrappers. Mix well until fully incorporated.
Lay the gyoza wrappers out on a large table. Evenly divide the filling between the wrappers. Spread the filling to the edges of the wrappers.
Lay the gyozas down on the griddle meat side down. Cook for 5 minutes until crispy. Flip the gyozas and cook for an additional 3-4 minutes until the underside is crispy. Remove from the griddle.
Combine all of the sauce ingredients in a bowl and quickly whisk. Serve alongside the gyozas.

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