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A while back I had bought a package of gyoza wrappers. They had been sitting in my freezer, and I happened upon them while going through looking for something-or-other. I decided it was high time to use them, since I was currently in supply-o-plenty of cream cheese and spinach. I already knew what I wanted to do with them- which, if you hadn't guessed- was fill them with cream cheese and spinach. But, I wanted to bake them instead of fry them. I hate frying stuff. It's too greasy for my tummy.
They turned out fabulous, by the way. I had actually originally planned to serve them as appetizers during Christmas, but they were so good that my boyfriend and I scarfed them down as our breakfast instead. A new tradition, maybe?
Ingredients:
- an 8-oz block of cream cheese
- about 8-oz of spinach (mine was a 10-oz box of frozen, but I didn't use all of it)
- a couple of bunches of green onions, the whole thing chopped
- olive oil
- gyoza wrappers (I'm sure you could easily use wonton wrappers, as well)
Directions:
- Preheat oven to 375*F.
- Coat a baking pan (like a cookie sheet) with a very thin layer of olive oil.
- Saute spinach over medium heat until just wilted and heated through.
- Combine cream cheese, spinach and green onions in a medium bowl and beat until well-combined.
- Place about a teaspoon of cream cheese mixture in the center of gyoza wrapper. Moisten edges and press together. Place on oiled sheet.
- Once baking sheet is full of gyozas, brush them with another very thin coating of olive oil. Bake for about 10 minutes, then flip them over and bake for about another 10 minutes. They should be browned and slightly crisp.
I got about 20 or so gyozas from this. They taste much better when they are still warm, though they are still good when cooled (but still warm.. I can't see them being as tasty cold) as well. These are super easy to make, and I will definitely whip them up again (and again and again). If you like to use dipping sauces, you can. I don't prefer them, so I didn't make one to go with them, so use your best judgement as to what kind of sauce would work with them. One site suggested rice vinegar and chili garlic sauce.
