Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, pork & cabbage rolled gyoza. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Pork & Cabbage Rolled Gyoza is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Pork & Cabbage Rolled Gyoza is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook pork & cabbage rolled gyoza using 16 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Pork & Cabbage Rolled Gyoza:
- Get 1/4 Cabbage *about 300g
- Get 1/2 teaspoon Salt
- Make ready 300 g Pork Mince
- Take 2 Spring Onion *finely chopped
- Make ready 1 small piece Ginger *grated
- Prepare 1 clove Garlic *grated
- Get White Pepper
- Prepare 1 tablespoon Oyster Sauce OR Soy Sauce
- Get 1 tablespoon Potato Starch Flour
- Prepare 1/2 tablespoon Sesame Oil
- Prepare Gyoza Skins
- Get Oil for cooking
- Prepare Water for cooking
- Take <Dipping Sauce>
- Take Ponzu
- Take Rā-yu (Chilli Oil)
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Instructions to make Pork & Cabbage Rolled Gyoza:
- Slice Cabbage finely, add Salt and massage, then set aside for 10 minutes while you are preparing other ingredients. Lightly squeeze to remove excess salty water.
- Combine Cabbage, Pork Mince, Spring Onions, grated Ginger and Garlic, and the seasonings and Potato Starch, then mix well until combined evenly.
- Place a Gyoza skin on a flat surface and moisten the edge furthest from you with water. Place a tablespoonful of filling onto a Gyoza Skin, slightly spread sideways, roll up, and secure. Flatten slightly. Repeat with remaining filling.
- Heat Oil in a frypan (non-stick pan recommended) over medium high heat, place Gyoza with sealed side facing up. Add 1/4 to 1/2 cup Water, cover with a lid and allow Gyoza to steam until Water is gone. Keep cooking until the bottom of Gyoza turned golden brown. *Note: Turn them over and brown the other side as well if you prefer.
- Serve with the Dipping Sauce with Rā-yu (Chilli Oil).
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