Gyoza
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Per portion
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For 4 portions
- Gyoza wrappers8 Stk
- Pork minceOr: Poultry100 g
- Pointed cabbageOr: White cabbage50 g
- Spring onions1 Stk
- Garlic cloves1 Stk
- Ginger½ cm
- Soy sauce¾ tbsp
- Sesame oil½ tbsp
- Rice vinegar¼ tbsp
- Brown sugar¼ tsp
- Sunflower oil¾ tbsp
- Eggs1 Stk
- Chili oil 0.25 tbsp for servingas needed
Step by step
- 1
Chop cabbage very finely, mix with some salt, let rest 10 minutes, squeeze out water.
- 2
Mix mince with cabbage, finely chopped spring onions, pressed garlic and ginger.
- 3
Season with soy sauce, sesame oil, sugar and pepper.
- 4
Place gyoza wrapper in hand, 1 tsp filling in the center.
- 5
Brush edges with water, fold into half-moon, form pleats and seal tightly.
- 6
Heat oil in a non-stick pan.
- 7
Brown gyoza flat-side down for 2 minutes until golden.
- 8
Add 100 ml water, lid on, steam 6 minutes.
- 9
Remove lid, evaporate water so bottom becomes crispy.
- 10
Serve with soy sauce, rice vinegar and chili oil as dip.
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