It’s been so long since my last post, and I know I say that each time I type a post and promise that this time will be different, but this blog is the first thing I begin to neglect. I always hope that I’ll have the opportunity to post numerous times throughout the week, but my life gets in the way. This time I’m not promising anything, but I’ll try to be a bit more pro-active! It’s been a whirlwind over here – we are currently under contract to buy a house, I’m still in my summer semester of school, I started to sell baked goods at my local farmer’s market and my daughter is half a year old. Already. Not to be a cliche, but where the heck has the time gone??
The house buying thing got me to thinking that we need to budget our finances better, especially when it comes to food. Between drinks at the gas station, groceries and dinners out, we spend an astronomical amount of money – but we aren’t the only ones! I was talking to one of Frank’s employees and she stated that she spends nearly $200 on groceries a week for her and her husband. Now, we aren’t that bad, but we aren’t where I’d like to be (below a hundred a week). I’ve decided that I’m going to take this blog in a different direction and start posting more budget-friendly meals & time-friendly (since you know, hectic schedule and all).
Now, this first recipe isn’t really time-friendly…at all, but it is so worth it! I like to have little things like these stashed away in the freezer to make as an appetizer, snack, or a light lunch. And who doesn’t like pork gyoza (also known at potstickers for those of you who are racking your brain trying to figure out what that word is)? That’s right – no one. Another great thing about these is they come out to be about $0.13 each. If you were to order an appetizer at a restaurant, you’d be spending around $4-$6 on only 6! That’s close to $1.00 per. No, thank you.
freezer friendly * total cost – $6.52 * cost per serving – $0.13 * makes 50
- 4 c finely shredded cabbage (I grabbed a coleslaw mix from Wal-Mart) – $1.48
- 2 tbsp vegetable oil – $0.05
- 3 green onions – $0.44
- 2 cloves minced garlic (I have a 48 oz container of minced garlic because I use it in so much – so my price might be significantly lower than what yours if you purchase fresh garlic) – $0.01
- 1 tbsp grated ginger – $0.10
- 1/2 tbsp soy sauce (I actually used Bragg’s Amino Acids which I purchased when I tried doing the “Whole30 program”) – $0.08
- 1 tsp sesame oil – $0.13
- 1/2 lb ground pork (I cut a 1lb log of ground pork in half and froze the other half for another recipe) – $1.75
- 50 wonton wrappers – $2.48
In a large skillet over medium heat, warm 1 tbsp of your vegetable oil. Add the cabbage and saute until cabbage is wilted and about half the volume. Transfer to a large bowl.
While the cabbage is cooling slightly, slice the green onions, grate the ginger and chop the garlic (if you’re using fresh). Add the onions, ginger, garlic, soy sauce, sesame oil and ground pork to the bowl. Use your hands to mix up the ingredients (I tried using a wooden spoon, but in order to really break up the meat, you’ll want to use your hands).
Scoop about 1 tsp of pork/cabbage mixture onto a wonton wrapper. Have a little bowl of water readily available so you can dip your finger into the water and wet the outer rim of the wrapper (this helps for sticking). Fold the wrapper over the filling and pinch the edges closed (here is a video that demonstrates folding Japanese-style gyoza.)
At this point, you can either line a baking sheet with foil or parchment paper and line the gyoza up. Freeze the tray for around 8 hours and then place frozen gyoza in a gallon ziploc bag. If you’re planning on eating some immediately, place 1 tbsp of vegetable oil in a non-stick skillet and warm over medium heat. Add the gyoza (I would probably stick to about 5-6 at a time) seam side up and fry until golden brown on the bottom. Carefully pour 1/3 c water into skillet and immediately cover with lid (you’re mixing water with hot oil, so be careful!). Allow to steam for 1-2 minutes or until the wonton dough is see-through and most of the liquid has boiled away. Remove the lid and allow to fry for an additional minute just to crisp the bottom back up. Serve hot with dipping sauce.*
*Make dipping sauce by taking a 2:1 ratio of soy sauce and rice vinegar. I added some crushed red pepper to mine for a bit more spice.