Ingredients
1 tablespoon sesame oil, 180g finely chopped Chinese cabbage, 40g finely chopped onion, 1 clove of garlic, finely chopped, 30g carrot, very finely chopped, 225g stringy pork, 1 egg, seasoned, 1 tablespoon vegetable oil, 1 packet of gyoza wrappers (280g), 4 tablespoons water, 4 tablespoons soy sauce, 2 tablespoons rice vinegar
How to make
Meals
To make the gyoza, add 1 tablespoon of soy sauce and 2 tablespoons of vinegar. p>1. Heat the sesame oil in a large sauté pan over medium-high heat. Add the cabbage, onion, garlic, and carrots and sauté until the cabbage begins to soften. Add the stringy pork, egg and salt and sauté until the pork is evenly browned and the egg is solid.
2. Place about a tablespoon of the cabbage-pork mixture in the center of a dumpling skin. Fold the skin in half to completely enclose the filling, moisten the edges of the skin with a finger dipped in a little water, and seal.
3. Pour vegetable oil into a large skillet and preheat over medium-high heat. Place the dumplings in the preheated skillet and cook for about 1 minute on each side, until the skin is light brown. Add water to the skillet, reduce the heat to low, cover the pan, and let the water steam the dumplings until the water has completely evaporated.
4. In a small bowl, mix the soy sauce and rice vinegar and use as a dipping sauce for the dumplings.
Pan-fried dumplings Ingredients
10 dumplings, cornstarch 1 and 1/2 tbsp, water 100 ㏄, 2 tbsp salad oil
How to do it
1.
2. Heat the pan, turn the heat to low, add salad oil.
3. Put the dumplings into the saucepan in recipe 2, and slowly pour the cornstarch water from recipe 1 into the saucepan.
4. Cover the pan with a lid and fry over low heat for about 12 minutes, until the dumplings are cooked and the water has dried up, then the bottom of the pan will show a mesh ice pattern.