Gyoza

Name: Gyoza
Total time: 1800 s
Yield: 4servings
Cuisine: American
Ingredients: 20 sheets Gyoza skin; 100 g Minced pork; 1/4 Cabbage; 1 teaspoon Soy sauce; 1 teaspoon Salt; 1 Chinese Chieve; 1 teaspoon Cesami oil; Garlic; Dipping sauce; 1 tablespoon Soy sauce; 1 tablespoon Vinegar

Aya Nagomi visit host @ayakon

Kanagawa, Japan

Gyoza is a popular Chinese food.

Aya Nagomi visit host @ayakon

Kanagawa, Japan

Gyoza is a popular Chinese food.

Saved

Ingredients

30 minutes

4servings

20 sheetsGyoza skin
100 gMinced pork
1/4Cabbage
1 teaspoonSoy sauce
1 teaspoonSalt
1Chinese Chieve
1 teaspoonCesami oil
Garlic
Dipping sauce
1 tablespoonSoy sauce
1 tablespoonVinegar

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Steps

30 minutes

1

Mince cabbage and Chinese chieve.
2

Combine all the ingredients with cesami oil and soy sauce in a bowl.Mix well.
3

Place a table spoon of mixture on a sheet of gyoza skin.
4

With a gyoza skin in the palm of one hand, spoon a small amount of the mix into the centre of the skin. Dip your finger in some water and moisten the edge of the skin to make it easy to seal.
5

Fold the filled gyoza skin in half and pinch at the top to seal it. Now start folding over the skin on the side facing you and pleating it together to achieve an effect like a folding fan.
6

Heat the oil in a frying pan and place each gyoza.Fry them until they become crispy and golden.
7

Add a hard cup of water in the pan and steam them for 7minutes.