Gyoza with Pork and Vegetables

60'

INGREDIENTS :

STUFFING

150 g green cabbage, very chopped

1 tsp. salt

500 g minced pork

2 green onions , finely chopped

2 tbsp. garlic - ginger puree

1 tbsp. sesame oil

2 tbsp. soy sauce

1 tbsp. mirin

1 tbsp. Oyster sauce

3 tbsp. Water

Salt & Pepper

Soybean oil

GYOZA

1 gyoza mold

40 - 45 sheets for gyoza Happy Belly

DIPPING SAUCE

Soy sauce

Chili oil

Sesame

1/2 chopped green onion

INSTRUCTIONS :

1. In a small bowl, mix the cabbage with the salt and set aside for 20 '.

2. Put the remaining ingredients for the filling in a large bowl, drain the cabbage and add it to the bowl. Use your hands to mix the filling.

3. Place 1 sheet of gyoza in the mold, put a spoonful of filling, wet your finger with water and spread around half the edge of the gyoza sheet. Close to seal.

Pan Fry: Put soybean oil in a pan and place the gyoza with their bottom side. Leave until they get brownish. Then add 100 ml of hot water, close the lid and leave until all the water is absorbed.

Deep Fry: Place them in hot soybean oil - in a deep frying pan, for 2:30 '.

Boil: Add them to boiling water, for 3:30 '.

Steam: Place them in a steamer or bamboo basket (which we will put on a pot with boiling water) for 10 '.

Serving: Serve with your favorite soy sauce and add if you want a little chili oil, sesame or spring onion!