Garlic Ramps Gyoza

Name: Garlic Ramps Gyoza
Yield: 15 servings
Cuisine: American
Ingredients: 200 grams Mince meat (pork or mixed); 4 leaves Cabbage or napa cabbage; 2 thumbtips' worth ☆Grated ginger; 1 dash ☆Salt and pepper; 1 tsp ☆Soy sauce; 1 tbsp ☆Chicken soup stock granules; 10 cm Japanese leek (optional); 3 bunches Garlic ramps

cookpad.japan @cookpad_jp

I tried putting garlic ramps in gyoza.

For people who don't like the taste of ramps, it might be best to boil the gyoza instead.
Fill the gyoza with whatever other ingredients you like. Recipe by Chamicyami

I tried putting garlic ramps in gyoza.

For people who don't like the taste of ramps, it might be best to boil the gyoza instead.
Fill the gyoza with whatever other ingredients you like. Recipe by Chamicyami

cookpad.japan @cookpad_jp

I tried putting garlic ramps in gyoza.

For people who don't like the taste of ramps, it might be best to boil the gyoza instead.
Fill the gyoza with whatever other ingredients you like. Recipe by Chamicyami

I tried putting garlic ramps in gyoza.

For people who don't like the taste of ramps, it might be best to boil the gyoza instead.
Fill the gyoza with whatever other ingredients you like. Recipe by Chamicyami

Saved

Ingredients

15 servings

200 gramsMince meat (pork or mixed)
4leaves Cabbage or napa cabbage
2thumbtips' worth ☆Grated ginger
1 dash☆Salt and pepper
1 tsp☆Soy sauce
1 tbsp☆Chicken soup stock granules
10cm Japanese leek (optional)
3bunches Garlic ramps

Saved

Steps

1

Wash and drain the cabbage and garlic ramps. Finely chop them up, place them in a sieve, and sprinkle with salt (not listed in ingredients). Leave the vegetables to sit for 30 minutes.
2

Mix together the mince meat and ☆ ingredients. Don't over-mix though.
3

When the meat looks like this, you can stop.
4

Thoroughly drain the vegetables from Step 1 and mix them with the meat. If you've sprinkled too much salt over them, give the vegetables a quick rinse before squeezing the moisture out. Mix everything together however you like.
5

Wrap the filling in gyoza skins and either pan-fry or boil them.