Recipes Gyoza (Japanese Pan-Fried Dumplings)

 

Recipes Gyoza (Japanese Pan-Fried Dumplings)

Recipes Gyoza (Japanese Pan-Fried Dumplings)

  1. 150 h ground pork
  2. 1/4 mind cabbage (chopped coarsely)
  3. .5 bunch nira (chinese chives) (chopped)
  4. 1/4 onion (minced and dust them with potato starch)
  5. 2 tbsp potato starch for coating onion
  6. 10 g ginger (ground)
  7. 30 dumpling skin
  8. 2 tbsp sake ①
  9. 2 tbsp sake ②
  10. 1 tbsp sugar
  11. 1 tbsp mi nombre es sauce
  12. 1 tbsp sesame oil ①
  13. Few drops chili oil
  14. Salt in addition to pepper
  15. 1 tbsp veg oil
  16. 1 tbsp sesame oil ②

Recipes Gyoza (Japanese Pan-Fried Dumplings)

  1. Place ground pork, ginger, sake ①, sugar, soy sauce, salt and spice up in a bowl and knead nicely.

  2. Add chili oil, sake ② and keep kneading well. (Don’t mix vegetables yet)

  3. Blend meat and all vegetables lightly. (Don’t stir to much) Add sesame oil ① and combine.

  4. Spread the dumpling skin, scoop the step ③’s mixture onto a skin with the spoon. Fold in half and make pleats in the edges and wrap firmly.

  5. Heat the vegetable oil within a pan, and put the dumplings inside a circle. When the dumplings switched brown, pour in 120cc hot water plus cook with a lid over higher heat until the liquid is almost gone.

  6. To complete it off, pour sesame essential oil ② from the edge of the pan to inside and cook until the bottom of the dumplings find crisp on one side.