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Smoked Apple Sage Gyoza

with Field Roast Smoked Apple Sausage

Mutsuko Soma

Kamonegi, Hannyato

Mutsuko soma@2x

Mutsuko Soma

Kamonegi, Hannyato

Mutsuko Soma is chef-owner of Kamonegi and Hannyatou in Seattle.

Soma has always enjoyed making gyoza with her family on the weekends. There’s the fun of wrapping each individual piece, but of course the best part is eating them freshly steamed or pan-fried! Her gyoza using Field Roast Smoked Apple Sage Sausage is a delicious and fun family activity for the weekend.

She will use Field Roast’s donation to hire back staff and do some renovations to Kamonegi that will make the restaurant’s older building more comfortable.

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Smoked Apple Sage Gyoza

with Field Roast Smoked Apple Sausage

Mutsuko Soma

Kamonegi, Hannyato

Yields: 25 gyoza

Apple Ponzu Dipping Sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon apple cider vinegar
  • ½ small Granny Smith apple, peeled and finely diced (about ½ cup)
  • 1 teaspoon red pepper flakes
  • 1 teaspoon toasted sesame oil

  • Filling
  • 2 links Field Roast Smoked Apple Sage Sausage, crumbled in a food processor
  • 1 cup finely chopped green cabbage
  • 4 green onions, thinly sliced
  • 2 garlic cloves, minced
  • 1½ teaspoons minced peeled ginger
  • 1½ teaspoons toasted sesame oil
  • One 12oz package gyoza wrappers

  • Frying
  • 3 tablespoons toasted sesame oil
  • ¼ cup water

  • Apple Ponzu Dipping Sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon apple cider vinegar
  • ½ small Granny Smith apple, peeled and finely diced (about ½ cup)
  • 1 teaspoon red pepper flakes
  • 1 teaspoon toasted sesame oil

  • Filling
  • 2 links Field Roast Smoked Apple Sage Sausage, crumbled in a food processor
  • 1 cup finely chopped green cabbage
  • 4 green onions, thinly sliced
  • 2 garlic cloves, minced
  • 1½ teaspoons minced peeled ginger
  • 1½ teaspoons toasted sesame oil
  • One 12oz package gyoza wrappers

  • Frying
  • 3 tablespoons toasted sesame oil
  • ¼ cup water

    1. For the dipping sauce, in a small bowl stir to combine soy sauce, sugar, vinegar, apple, pepper flakes, and sesame oil. Set aside.
    2. In a large bowl stir to combine the Field Roast Smoked Apple Sage Sausage, cabbage, green onion, garlic, ginger, and sesame oil.
    3. Working with 4 gyoza wrappers at a time, place 1 scant tablespoon of the filling in the center of each wrapper. Fold wrappers in half over filling and seal edges with moistened fingers.
    4. In a large nonstick skillet heat sesame oil over medium heat until hot. Add gyoza to pan and cook until browned on one side, about 1 minute, then flip and brown the other side.
    5. Add water to skillet, cover, and steam until the water has evaporated, about 3 minutes.
    6. Serve gyoza immediately with dipping sauce.
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