Gyosa

2017-12-06

Ingredients:

For the dough:

170 ml. water
200 gms. Flour

For the filling:

200 gms. Ground pork
cabbage, finely sliced
leeks or green onion, finely sliced
garlic, sliced
ginger, sliced
sake
soy sauce
salt to taste
pepper to taste
sesame oil

For the dipping sauce, mix:

soy sauce
vinegar

 

Method

Step 1

To prepare the dough: Mix the water and the flour to create a dough. Cover the dough with a wet towel and let stad for several minutes. Separate the dough into pieces and form into thin disks of uniform size (about 10 centimeters in diameter). Make sure that the center of the disks is thicker than the edges.

Step 2

To prepare the filling: Put some salt with the cabbage and allow to stand for remove moisture. Mix the cabbage with the sliced green onions (or leeks), ginger, garlic and the ground pork. Season with salt, pepper, soy sauce, sake and sesame oil. Mix well.

Step 3

To prepare the gyoza: Put filling on the center of the dough disks. Moisten the edges of the dough and close. Fold the edges about six times to create a slightly shell-like look. Heat a little oil and fry the gyoza. Midway between frying add a little water (mid level of gyoza). Continue to cook until the water evaporates. Remove the gyoza and serve with dipping sauce.

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