It's the perfect combination of juicy filling, tender dough, and a cooking technique that creates a balance of textures and flavors. This dish is sure to please your guests.
Ingredients
- Green onion - 10 g
- Fresh cabbage - 30 g
- Garlic - 15 g
- Minced pork - 200 g
- Yamasa soy sauce - 15 g
- Shaoxing wine - 10 g
- Sesame oil JS - 5 g
- Dough for gyoza
- Salt, pepper to taste
- Rice vinegar
- Chili oil
- Sesame
- Starch - 1 tsp.
Cooking method:
Preparing the filling:
Chop the green onions and cabbage. Add them to the minced meat, salt and pepper to taste. Add Yamasa soy sauce, Shaoxing wine and JS sesame oil. Mix all the ingredients thoroughly with your hands.Forming the gyoza:
Take the prepared gyoza dough. Spread about 15 g of filling on each circle. Moisten the edges of the dough with water and form the gyoza as shown in the video below.Frying the gyoza:
Heat the pan over medium heat (about 180°C). Place 6 gyoza per pan - 1 serving. Mix the starch with 100 ml of water, pour this mixture into the pan, cover and cook until the water has completely evaporated.Serving:
Place the finished gyoza on a plate. Sprinkle with sesame seeds for decoration, if desired.Preparing the sauce:
For the sauce, mix JS rice vinegar, Yamasa soy sauce and a little chili oil. Serve the sauce with gyoza.