Gyoza Dumplings with Wings
Tags: Appetizer Asian Japanese Pork Side Dish
Yield: 30
- Sesame oil
- 150 grams (5.3 ounces) minced pork
- 1 teaspoon sake
- ½ teaspoon salt
- 1 teaspoon sugar
- 1 clove garlic, grated
- 1 ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon potato starch
- 200 grams (7 ounces) cabbage, minced
- 20 grams (0.7 ounces) chinese chive, minced
- 30 sheets gyoza skin
- 80 milliliters (⅓ cups) water
- 2 teaspoons potato starch
- Vinegar
- Soy sauce
- Chili oil
- Put pork, sake, salt, and sugar in a bowl. Mix until meat is sticky.
- Combine garlic, ginger, soy sauce, sesame oil, potato starch, cabbage, and chive. Mix them very well in a bowl.
- Scoop a spoonful of filling onto the middle of the gyoza skin.
- Apply water for skin edge with your finger. Fold in half and pinch pleats into the edges, then wrap up.
- Heat sesame oil in the pan and lay gyoza in single layer. Keep on medium heat for 2 minutes.
- When gyoza turns brown, pour in slurry and put the lid on. 6.Steam for 3 minutes.
- Take off the lid and cook over low heat.
- Cover a pan with a plate, turn over a pan.
- Enjoy with gyoza sauce!
