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Crispy Pan-Fried Spicy Pork Dumplings Recipe

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Ingredients

Adjust Servings:
1/2 cup nira chives, finely chopped
1/2 lb ground pork
1 cup green cabbage, finely chopped
1 tablespoon ginger, minced
2 garlic cloves, pressed
1 1/2 tablespoons chili oil (or to taste)
1/2 tablespoon sesame oil
1/2 tablespoon shaoxing cooking wine
1/2 tablespoon low sodium soy sauce
1/2 teaspoon granulated sugar
1/4 teaspoon sea salt
1/4 teaspoon black pepper (or to taste)
30 wonton wrappers (or more if needed)
2 tablespoons canola oil (or more if needed)
2 tablespoons water

Nutritional information

55.8
Calories
26 g
Calories From Fat
2.9 g
Total Fat
0.7 g
Saturated Fat
6.2 mg
Cholesterol
78.8 mg
Sodium
5.1 g
Carbs
0.3 g
Dietary Fiber
0.2 g
Sugars
2.2 g
Protein
656g
Serving Size

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Crispy Pan-Fried Spicy Pork Dumplings Recipe

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    Cuisine:

      This recipe is definitely a dish you have to make and seriously don't be intimidated by the crimping... it's easier than you think!
      VIDEO https://www.youtube.com/watch?v=Vtkw98wGp4A

      • 51 min
      • Serves 3
      • Easy

      Ingredients

      Directions

      Share

      SPICY PORK GYOZA, This recipe is definitely a dish you have to make and seriously don’t be intimidated by the crimping it’s easier than you think! VIDEO youtube com/watch?v=Vtkw98wGp4A, This recipe is definitely a dish you have to make and seriously don’t be intimidated by the crimping it’s easier than you think! VIDEO youtube com/watch?v=Vtkw98wGp4A


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      Steps

      1
      Done

      In a Large Mixing Bowl, Combine Pork, Cabbage, Chives, Ginger, Garlic, Chili Oil, Sesame Oil, Shaoxing Cooking Wine, Soy Sauce, Sugar, Salt and Black Pepper; Stir Until Well Blended. Cover With Plastic Wrap and Transfer to the Refrigerator For 1 Hour.

      2
      Done

      Scoop Meat Mixture and Place It in the Center of a Wonton Wrapper. Wet Half of the Edge With Water and Fold Over. For Crimping, Make a Small Fold, Pull Slightly to the Side and Press Down Firmly; Repeat Until Reach the Other End. to Make It Look Prettier, Bend It to Form a Crescent Shape. Place Gyoza on a Plate Lightly Floured. Keep Filling Until Meat Mixture Is Gone.

      3
      Done

      in a Non-Stick Skillet Over Medium-High Heat, Add Canola Oil. When Hot, Place Gyoza in a Circle, Flat Side Down, and Cook For 2 to 3 Minutes or Until Nicely Browned. Pour in Water, Cover and Steam For 3 Minutes.

      4
      Done

      Remove from the Heat and Serve Immediately With Gyoza Sauce. Makes Between 30 to 35 Gyoza.

      Avatar Of Stephen Anderson

      Stephen Anderson

      Dessert diva known for crafting elegant and delightful sweet treats.

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