Pork and Cabbage Gyoza

0 0
Pork and Cabbage Gyoza

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
50 pcs Gyoza wrapper
350 g Pork Belly; minced
150 g Chinese cabbage leaves
15 g Green onion;thin rings
2 cloves Garlic; minced
1 Tsp. Mirin
1 Tsp. Sesame Oil
1 Tsp. Soy Sauce
1/4 Tsp. Salt
Some freshly ground black pepper
1/4 Cup Water
Dipping Sauce
2 Tbsp. Rice vinegar
2 Tbsp. Soy Sauce
Cuisine:

    Ingredients

    • Dipping Sauce

    Directions

    Share

    Steps

    1
    Done

    Prepare Filling and Wrap

    Fill a pot with water and bring it to a boil. When it’s boiling, cook cabbage leaves for 10 seconds. Run the cabbage under cold water. Drain well and mince.

    In a big bowl, add in pork, miring, sesame oil, soy sauce, salt and black pepper. Knead well with hand. Stir the pork in one direction till sticky.

    Add in cabbage, garlic and green onion. Knead well.

    Wrap the pork mixture with gyoza wrappers.

    2
    Done

    Pan Fry Gyoza

    Heat up some oil on a frying pan. Arrange gyoza flat side down in two rows or in circle. Fry till the bottom turns golden brown.

    Add ¼ cup water then immediately cover the pan to steam for 3 mins.

    Remove lid to evaporate any excess water. Add 1 tsp sesame oil to continue frying till bottom is nice and crisp.

    3
    Done

    Serve and tips to keep extra gyoza.

    Serve with dipping sauce.

    Notes: To keep extra gyoza for later consumption, freeze them in a layer in the freezer. When it’s frozen transfer to a container or freezer bag to save space.

    mini

    previous
    Sweet Spicy Prawn (甜辣虾)
    next
    Braised Yee Mee (Mun Yee Mee 焖伊面)
    previous
    Sweet Spicy Prawn (甜辣虾)
    next
    Braised Yee Mee (Mun Yee Mee 焖伊面)

    Add Your Comment