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Gyoza
How to Make
- Bring the cabbage and leek leaves, chopped into small pieces then sprinkle salt Mix well and set aside. until the water starts to come out Squeeze all the juice out of the vegetables.
- Add minced pork, minced garlic, minced ginger, Shoyu (Tokkyu soy Sauce), tapioca flour, sesame oil and squeezed vegetables. Let's mix and mix together.
- Bring gyoza dough to wrap with the stuffing that you made.
- Set a pan, add oil, then put the wrapped gyoza on the pan. Fry until the bottom of the gyoza begins to turn yellow. Then add enough water to cover the bottom of the dumplings. Close the lid, and use low-medium heat.
- Close the lid for another 5 minutes. Open the lid to let the water evaporate completely. You will get Japanese-style fried gyoza. Dip with ponzu sauce (Yamamori brand) and finish.
Material
2-4 serve
Lean ground pork
300 g
Cabbage
300 g
Chives leaves
10 pcs
Salt
a little
Crushed garlic
1 tbs
Ground ginger
1 tbs
Tokkyu soy sauce (Yamamori brand)
1 tbsp
Sesame oil
1 tbs
Tapioca flour
1 tbsp
Vegetable oil for frying
1 tbsp
Water
1/2 cup
Finished Gyoza Sheets
2 pack
Ponzu Sauce (SQ)
as you like
How to Make
- Bring the cabbage and leek leaves, chopped into small pieces then sprinkle salt Mix well and set aside. until the water starts to come out Squeeze all the juice out of the vegetables.
- Add minced pork, minced garlic, minced ginger, Shoyu (Tokkyu soy Sauce), tapioca flour, sesame oil and squeezed vegetables. Let's mix and mix together.
- Bring gyoza dough to wrap with the stuffing that you made.
- Set a pan, add oil, then put the wrapped gyoza on the pan. Fry until the bottom of the gyoza begins to turn yellow. Then add enough water to cover the bottom of the dumplings. Close the lid, and use low-medium heat.
- Close the lid for another 5 minutes. Open the lid to let the water evaporate completely. You will get Japanese-style fried gyoza. Dip with ponzu sauce (Yamamori brand) and finish.
Product Used
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