Easy Step to Serving Best Pork & Cabbage Rolled Gyoza

Pork & Cabbage Rolled Gyoza is the nomero uno that appears to most people’s mind when it comes to a perfect meal. Today, we will tell you procedures on preparing a delicious Pork & Cabbage Rolled Gyoza.

Pork & Cabbage Rolled Gyoza

We hope you got insight from reading it, now let’s go back to pork & cabbage rolled gyoza recipe. You can have pork & cabbage rolled gyoza using 16 ingredients and 5 steps. Here is how you do it.

Firstly, here are the ingridients that you should ready to serve Pork & Cabbage Rolled Gyoza:

  1. You need 1/4 of Cabbage *about 300g.
  2. You need 1/2 teaspoon of Salt.
  3. Get 300 g of Pork Mince.
  4. Get 2 of Spring Onion *finely chopped.
  5. You need 1 of small piece Ginger *grated.
  6. Get 1 clove of Garlic *grated.
  7. Take of White Pepper.
  8. Take 1 tablespoon of Oyster Sauce OR Soy Sauce.
  9. Prepare 1 tablespoon of Potato Starch Flour.
  10. Prepare 1/2 tablespoon of Sesame Oil.
  11. You need of Gyoza Skins.
  12. Use of Oil for cooking.
  13. Prepare of Water for cooking.
  14. Get of <Dipping Sauce>.
  15. Take of Ponzu.
  16. Prepare of Rā-yu (Chilli Oil).

After preparing the ingridients, now we are set to make our yummy Pork & Cabbage Rolled Gyoza:

  1. 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..
  2. Combine Cabbage, Pork Mince, Spring Onions, grated Ginger and Garlic, and the seasonings and Potato Starch, then mix well until combined evenly..
  3. 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..
  4. 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..
  5. Serve with the Dipping Sauce with Rā-yu (Chilli Oil)..

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Recipe : Pork & Cabbage Rolled Gyoza

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