Empty My Fridge
How to make Gyoza
Ingredientes
- Cabbage1 xícara
- Ground pork½ lb
- Scallion4–5
- Molho shoyu5 colheres de sopa
- Sake1 ½ colher de sopa
- Sesame oil1 colher de sopa
- Garlic1–2 dentes
- Cornstarch1 colher de sopa
- Massa para wonton30
- Oil1–2 colheres de sopa
- Rice wine vinegar3 colheres de sopa
- Chili oil1 colher de chá
Modo de preparo
- Boil the cabbage in water for 1–2 minutes, then cool and mince it.
- Put the first eight ingredients in a large bowl and mix well.
- Place a tablespoon of the filling in the centre of a wrapper. Moisten the lower half of the edge, fold the top half over to meet it, then pleat one edge into about six folds and press to seal. Repeat with the rest.
- Heat oil in a pan over medium-high heat. Place the gyoza in the pan and cook until the bottoms are golden brown.
- Add water, cover immediately with a lid and cook until the water has evaporated.
- Mix the soy sauce, rice vinegar and chilli oil for the dipping sauce.
Resumido do vídeo de Japanese Cooking 101. Assista para ver os detalhes.
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