Portions
Serves 4 ppl
Ingredients
- Pork Mince – 150 g
- Chinese Leaf Cabbage, finely shredded – 128 g
- Green Onions, trimmed, finely chopped – 2 pcs
- Garlic Clove, crushed – 1 g
- Kikkoman Soy Sauce – 2 tsp
- Hakutsuru Sake – 2 tsp
- Lee Kum Kee Pure Sesame Oil – 1 tsp
- Siucra Sugar – ½ tsp
- East End Ground White Pepper – a pinch
- Dragon Brand Gyoza Wrappers – 24 pcs
- KTC Groundnut Oil – 2 tsp
- Water - 60ml
- Kikkoman Soy Sauce – for serving
Method
- Step 1: In a medium sized bowl, mix the Pork, Chinese Cabbage, Sake, Garlic, Soy Sauce, Sugar, Sesame Oil, Green Onion and Ground White Pepper. Take one Gyoza Wrapper and place it on a table. Get a teaspoonful of Pork Mixture and drop it at the centre of the wrapper. Use a little water to brush the edges of the wrapper. Now fold the wrapper from one side to the other in order to cover the Pork Mixture. Pleat the edges up to 5 times using the fingers. Put the complete filled gyoza on a plate. Do the same with the remaining wrappers and Pork Mixture.
- Step 2: In a large frying pan, heat the oil over high temperature. Remove pan from the flame at the start of the smoke point. Put the dumplings in the frying pan and put back on to the flames. Cook for 2 minutes or until the bottom portion of the dumplings turns golden in colour. Sprinkle 60 ml water over the gyozas equally. Now cover the frying pan and cook for another 3-4 minutes (until the sprinkled water is evaporated). Stop cooking now and keep aside for 2 minutes. Serve hot with Soy Sauce.
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