Description

Ingredients

• 🥩 200 g ground pork Original: 🥩 200 g ground pork
• 🥬 100 g finely chopped cabbage Original: 🥬 100 g finely chopped cabbage
• 🧄 1 clove garlic, minced Original: 🧄 1 clove garlic, minced
• 🫚 1 tsp fresh grated ginger Original: 🫚 1 tsp fresh grated ginger
• 🧅 1 spring onion, finely chopped Original: 🧅 1 spring onion, finely chopped
• 🥢 1 tbsp soy sauce glutensoy Original: 🥢 1 tbsp soy sauce
• 🍶 1 tsp sesame oil sesame Original: 🍶 1 tsp sesame oil
• 🧂 ½ tsp salt Original: 🧂 ½ tsp salt
• 🥟 20 gyoza wrappers Original: 🥟 20 gyoza wrappers
• 💧 2 tbsp vegetable oil (for frying) Original: 💧 2 tbsp vegetable oil (for frying)
• 💦 60 ml water (for steaming) Original: 💦 60 ml water (for steaming)
• 🌶️ Dipping Sauce: 1 tbsp soy sauce + 1 tsp rice vinegar + few drops chili oil glutensoy Original: 🌶️ Dipping Sauce: 1 tbsp soy sauce + 1 tsp rice vinegar + few drops chili oil

Preparation

• In a bowl, combine pork, cabbage, garlic, ginger, onion, soy sauce, sesame oil, and salt. Mix until sticky.
• Place 1 tsp of filling in the center of each wrapper. Moisten the edge with water and fold into a half-moon, pressing edges tightly.
• Heat vegetable oil in a nonstick pan over medium-high heat. Add gyoza flat-side down and fry for 2 min until bottoms turn golden.
• Pour in 60 ml water, cover with a lid, and steam for 5 min until water evaporates.
• Remove the lid and fry another 1 min to crisp the base again.
• Serve immediately with dipping sauce.

Total Time

Nutritional Value

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