Gyoza･餃子

Name: Gyoza･餃子
Yield: 30 Gyoza (~ 3 portions)
Ingredients: 1 Gyoza wrappers; 400 g Minced pork; 200 g Cabbage; 1 tbsp Soya Sauce; 0.5 tsp Pepper, white; 3 g Salt; 3 g MSG (optional); 3 tbsp Soy sauce; 1 tbsp Sesame oil; 1 tbsp Rice wine vinegar; Sesame seeds

The Japanese-Chinese potsticker noodle filled with pork and cabbage

Season:

October - February

Keywords:

Asia Japan China Meat Pig Cabbage Filled noodle

Notiz:

Better image, better closing

Portions:

30 Gyoza (~ 3 portions)

Adjust Amount:

Ingredients

Gyoza wrappers

400 g

Minced pork

200 g

Cabbage

1 tbsp

Soya Sauce

¹/₂ tsp

Pepper, white

3 g

Salt

3 g

MSG (optional)

Sauce

3 tbsp

Soy sauce

1 tbsp

Sesame oil

1 tbsp

Rice wine vinegar

Sesame seeds

Instructions

Thinly slice and finely chop the kale. Season with salt, mix a little and set aside to drain the water. Leave to rest for 15 minutes.
Tip away any excess water. Mix the cabbage with the remaining ingredients and knead well.
Spoon walnut-sized amounts of the filling onto the gyoza dough pieces. Wet the edges slightly with water for a better seal.
Fold the dough pieces and make 5-7 folds on one side.
Fry the gyoza in a little oil in a pan until a good crust forms on the bottom. Then deglaze with plenty of water and steam the dumplings for approx. 10 minutes with the lid on.
Serve with the sauce and enjoy.

Last modified: Nov 09, 2023, 02:18 PM