Ingredients
-
1/2
-
1/2
-
1
-
1
-
2
-
1 1/2
-
1/2
-
1/2
-
1/2
-
1/2
-
1/4
-
1/4
-
30
-
2
-
2
Directions
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
Discover ground-breaking new supplements! SHOP & SAVE
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. |
