Pork gyoza
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Japanese gyoza dumplings are first pan-fried, then steamed in a small amount of water, creating a distinctive crispy crust on the bottom and a tender top. The simple pork and cabbage filling is incredibly juicy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 green onions, finely chopped
- 1 cup finely shredded white cabbage
- 1 tbsp. chopped ginger
- 220 g of minced pork
- 1 egg white
- 3 tablespoons of vegetable oil
- 1 package wonton dough
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Recipes with similar ingredients: minced pork, white cabbage, green onions, wonton dough
Cooking the dish according to the recipe:
- In a large bowl, combine the green onions, cabbage, ginger, and pork. Mix well with a fork and season with salt. Fold in the egg white. Place a spoonful of filling on a circle of dough. Wet the edges of the dough with your finger, fold one side over, and seal tightly. Assemble the remaining gyoza in the same manner.
- Heat vegetable oil in a large frying pan. Fry the dumplings in the oil on one side. When the bottoms are golden brown and crispy, add water. Cover the pan and steam over medium heat for 8–10 minutes, until done. Serve with soy sauce for dipping.
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