Gyoza
Gyoza
Juicy and Delicious
Ingredients
- 1/2 head Cabbage excluding core
- 1 Green Onion
- 1/4 lbs. Minced Pork
- 1 Egg
- 1 tsp Chicken Bouillon powder
- 1 tsp Say Sauce
- 1 tsp Sesame Oil
- 1/2 tsp Salt
- 1/2 tsp Garlic Grated
- 20 Gyoza Wrapper
Notes
Coarsely shred the cabbage and cut the Green onion into small pieces. Place all ingredients except the wrapper in a bowl and mix well.
Wrap ingredients.
Heat a frying pan, add salad oil, and arrange the gyoza (after removing the flour from the bottom of the gyoza ← to prevent uneven browning).
Please line them up with this amount of space between them.
You don’t have to brown it at this point.
Pour 100cc of water,
Cover with a lid, lower the heat, and cook for 4-5 minutes.
The gyoza will puff up, and you should be able to see the water boiling inside the skin. Check that most of the water in the frying pan has evaporated. Sprinkle with salad oil or sesame oil, turn up the heat a little, and fry until crispy. Check the browning by glancing at the bottom of the edges. Turn off the heat and cover with a plate. Hold the plate and frying pan firmly and calmly turn them over, even if you transfer them to a dish without turning it over.
Wrap ingredients.
Heat a frying pan, add salad oil, and arrange the gyoza (after removing the flour from the bottom of the gyoza ← to prevent uneven browning).
Please line them up with this amount of space between them.
You don’t have to brown it at this point.
Pour 100cc of water,
Cover with a lid, lower the heat, and cook for 4-5 minutes.
The gyoza will puff up, and you should be able to see the water boiling inside the skin. Check that most of the water in the frying pan has evaporated. Sprinkle with salad oil or sesame oil, turn up the heat a little, and fry until crispy. Check the browning by glancing at the bottom of the edges. Turn off the heat and cover with a plate. Hold the plate and frying pan firmly and calmly turn them over, even if you transfer them to a dish without turning it over.