Empty My Fridge
How to Make Rose Gyoza Dumplings (Ebi/Shrimp/Prawn Filling Recipe) | OCHIKERON | Create Eat Happy :)
Ingredients
- Wonton wrapper24
- A
- Prawn · chopped100 g
- Ground pork100 g
- Onion · chopped¼
- Ginger1 tbsp
- Sesame oil3 ½ tsp
- Soy sauce2 tsp
- Salt¼ tsp
- Pepper
- Vegetable oil½ tbsp
- Baby leaf salad
- Cherry tomato
- Hot sauce
Instructions
- Mix the filling ingredients (A) very well.
- Stick two gyoza wrappers together with water, overlapping each by 1/2 inch (about 1 cm). Place a thin layer of filling in the middle. Fold in half to make two semicircles, then roll from one side to the other to form a rose. Repeat with the remaining wrappers and filling.
- Heat the cooking oil in a frying pan. Add the rose gyoza and cook on high heat until the bottoms are brown. Turn the heat to medium, add 100 ml water, cover and steam over medium-high heat until cooked through. Uncover and cook on high until the water has evaporated and the bottoms are crisp. Drizzle with sesame oil for flavor.
Summarized from ochikeron's video. Watch it for the details.
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OnionGingerTomatoShrimpCherry tomatoGround porkPrawnWonton wrapper
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