:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/gk5iXUAlaL4Wk1t16-8_/f711a91e8a24ca608a9b1cd556b775.jpeg "Traditional Asian Pork Gioza recipe")
Source: Youtube
VIDEORECIPE Traditional Asian Pork Gioza recipe
This easy recipe teaches how to make the best homemade Pork Gyoza, a traditional dish of Asian cuisine. Don't miss it!
Ingredients
- 16 letters Gyoza dough
- 200 g chopped lean pork
- 30 g spring onion
- 50 g bok choy
- 1 clove garlic
- 1 spoon grated ginger
- soy sauce
- salt
- 1⁄2 spoon sugar
- 1 spoon maize starch
- sesame oil
- vegetable oil
- 11⁄2 tablespoon rice vinegar
Latest flyers
Nutritional values and price
Directions
Chop the spring onion and Chinese cabbage.
Put minced pork, garlic, ginger, soy sauce, salt, sugar, cornstarch, and sesame oil in a bowl. Mix well.
Add the spring onion and Chinese cabbage and mix again.
Cover with cling film and chill in the refrigerator for about 20 minutes.
To make the stuffing, take a piece of gyoza dough in the palm of your hand and place a teaspoonful of filling in the centre, wet the outside of the dough with your fingers, fold it in half and close with your fingers.
To cook, pour a dash of vegetable oil into a frying pan and place the gyozas.
When they are toasted on the bottom, add a sesame oil drizzle and water to cover the bottom.
Cover the pan and cook until the water evaporates (about 8 to 10 minutes).
Mix the soy sauce, rice vinegar and a little sesame oil in a small bowl and stir well.
Once the water in the pan has evaporated, the gyozas should be toasted and crispy on the bottom and soft on the top. Enjoy!
Share the recipe with others
Reels
NewThe latest recipes
The latest recipes
Reels
NewFavorite recipes
Top categories
RomiTraditional Asian Pork Gioza recipe
This easy recipe teaches how to make the best homemade Pork Gyoza, a traditional dish of Asian cuisine. Don't miss it!
Chop the spring onion and Chinese cabbage.
Put minced pork, garlic, ginger, soy sauce, salt, sugar, cornstarch, and sesame oil in a bowl. Mix well.
Add the spring onion and Chinese cabbage and mix again.
Cover with cling film and chill in the refrigerator for about 20 minutes.
To make the stuffing, take a piece of gyoza dough in the palm of your hand and place a teaspoonful of filling in the centre, wet the outside of the dough with your fingers, fold it in half and close with your fingers.
To cook, pour a dash of vegetable oil into a frying pan and place the gyozas.
When they are toasted on the bottom, add a sesame oil drizzle and water to cover the bottom.
Cover the pan and cook until the water evaporates (about 8 to 10 minutes).
Mix the soy sauce, rice vinegar and a little sesame oil in a small bowl and stir well.
Once the water in the pan has evaporated, the gyozas should be toasted and crispy on the bottom and soft on the top. Enjoy!
How did you make this recipe?